austrian linzer torte recipe

Written ByJenny Smyth Posted on
austrian linzer torte recipe
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The Best austrian linzer torte recipe

I’m so excited to share my Austrian Linzer Torte recipe with you today! This classic dessert has been a staple in my household for years, and I just can’t get enough of it. The combination of the shortcrust pastry, jam, and powdered sugar is absolute perfection.

My family loves it when I make it for special occasions, but we also enjoy it as a sweet treat after dinner. One of the best things about this recipe is that it’s actually pretty easy to make, even for a beginner like me! The key to success is making sure the pastry is flaky and tender, which requires a bit of patience and practice.

But trust me, it’s worth the effort. The linzer torte is a traditional Austrian dessert that dates back to the 18th century, and its rich history only adds to its allure. I love how the jam filling oozes out of the pastry layers, creating a beautiful contrast of textures and flavors.

Whether you’re serving this at a dinner party or just enjoying it with your family, I promise you won’t be disappointed. My kids love helping me assemble the torte, and they’re always amazed by how beautiful it looks when it’s finished. Of course, I always make sure to have plenty of whipped cream on hand to top our torte – it’s the perfect finishing touch.

If you’re looking for a show-stopping dessert that’s sure to impress your guests, look no further than this Austrian Linzer Torte recipe.

Austrian Linzer Torte

Austrian Linzer Torte

4.6 from 1175 votes

A classic Austrian dessert featuring a buttery, nutty crust filled with tangy raspberry jam. The lattice top is made from the same dough, creating a beautiful and festive presentation.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1 cup ground almonds (or hazelnuts)
1/2 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 large egg
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

For the Filling and Topping

1 cup raspberry jam (seedless preferred)
1 tablespoon lemon juice
Powdered sugar for dusting

👨‍🍳Directions

1In a large bowl, combine the flour, ground almonds, sugar, cinnamon, cloves, and salt.
2Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3Add the egg and lemon zest, then mix just until the dough comes together.
4Turn the dough out onto a lightly floured surface, divide it into two portions (one slightly larger), flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
5Preheat your oven to 350°F (175°C).
6On a lightly floured surface, roll out the larger dough disk to a 12-inch circle about 1/4 inch thick.
7Carefully transfer the dough to a 9-inch springform pan, pressing it evenly into the bottom and up the sides, trimming any excess.
8In a small bowl, stir the raspberry jam with lemon juice until smooth.
9Spread the jam evenly over the dough in the pan, leaving a 1/2-inch border around the edge.
10Roll out the remaining dough disk to a 10-inch circle about 1/4 inch thick.
11Cut the dough into 12 strips, each about 1/2 inch wide.
12Arrange half of the strips parallel across the torte, then place the remaining strips diagonally to form a lattice pattern.
13Press the ends of the strips into the edge of the bottom crust to seal.
14Place the torte on a baking sheet and bake for 40 to 45 minutes, until the crust is golden brown and the jam is bubbling around the edges.
15Let the torte cool completely in the pan on a wire rack before removing the springform ring.
16Once cooled, dust the top generously with powdered sugar just before serving.
17Slice and serve at room temperature.

🔧Equipment

9-inch springform pan or tart pan with removable bottom
Mixing bowls
Electric mixer or pastry cutter
Plastic wrap
Rolling pin
Baking sheet
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 95mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For best results, use a high-quality seedless raspberry jam. The dough can be made a day ahead and kept refrigerated. If the dough becomes too soft while rolling, return it to the fridge for a few minutes.

Watch Video Of How Austrian Linzer Torte Works

I just can’t say enough about this Austrian Linzer Torte recipe – it’s truly one of my favorites! Not only does it taste amazing, but it’s also super easy to make and looks beautiful on any table or buffet.

My family loves helping me assemble the torte, and we always have so much fun making memories together in the kitchen. Plus, it’s perfect for any occasion – whether you’re celebrating a birthday or just need a sweet treat after dinner.

❓ Frequently Asked Questions About Austrian Linzer Torte

Q: What is linzer torte?

Linzer torte is a traditional Austrian dessert made with a shortcrust pastry crust filled with jam and topped with powdered sugar.

Q: What kind of pastry crust is used in linzer torte?

The pastry crust used in linzer torte is typically made from a mixture of butter, flour, and sugar.

Q: Can I use any type of jam in linzer torte?

No, traditional linzer torte calls for raspberry or strawberry jam to be used as the filling.

Q: How do I store linzer torte?

You can store linzer torte in an airtight container at room temperature for up to 3 days.

Q: Can I freeze linzer torte?

Yes, you can freeze linzer torte for up to 2 months. Simply thaw at room temperature before serving.

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