Linzer Torte is a classic Austrian dessert made with a buttery, nutty crust and a layer of tart jam baked under a beautiful lattice top. This traditional Austrian Linzer Torte cake has become a staple at my bakery, and a best seller during the holiday season.
The Linzer Torte is believed to be one of the oldest known cake recipes in the world, originating from the city of Linz in Austria. Over time, it became popular throughout Austria and southern Germany, and today you'll often find it in German bakeries as well.
Traditionally, Linzer Torte is filled with red currant jam, which gives the cake its signature tangy flavor. If you'd like to stay close to the original version, that's the best choice. But raspberry or apricot jam are also wonderful options and much easier to find in most grocery stores.
If you'd like to read more about the history of this famous dessert, you can learn more here on the origins of Linzer Torte.
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Ingredients
To make a classic Linzer Torte, it's important to stick with the traditional nutty flavors -hazelnuts or almonds work best. I've tried walnuts before, but in my experience, they make the dough a bit too oily. If you're feeling adventurous, pistachios could be delicious paired with cherry jam, but expect a very different flavor profile!
- Nuts - Ground hazelnuts or almonds.
- Flour - All-purpose flour (for structure).
- Salt - Just a pinch to bring out the flavors.
- Lebkuchen Spice (optional but highly recommended) - This adds that warm, aromatic note that makes the torte feel cozy and festive. See what Lebkuchen Spice is here.
- Sugar - For sweetness in the dough and to balance the jam.
See recipe card below for quantities.
Instructions
- Step 1: Roast & Grind Nuts: Toast hazelnuts or almonds in a dry pan until fragrant, then grind into fine nut flour for a rich, toasty flavor.
- Step 2: In a large bowl, mix ground nuts, flour, sugar, salt, and Lebkuchen spice (optional). Add soft butter and combine until a dough forms.
- Step 3: Press ⅔ of the dough into your pan for the base. Spread jam over it, then pipe the remaining dough in a lattice on top and create a rim with sliced almonds.
- Step 4: Bake in a preheated oven for about 30 minutes, until the crust is golden and the almonds are lightly toasted.
Substitutions
If you don't have all the traditional ingredients for Linzer Torte, there are a few simple substitutions that still produce a delicious result.
- Nuts- Traditional Linzer Torte is often made with ground hazelnuts, but you can easily substitute ground almonds if that's what you have available. Almonds give a slightly milder flavor but still create the classic nutty texture of the crust.
- Jam- The most authentic filling is red currant jam, which gives the cake its signature tart flavor. However, my second favorite is Apricot Jam, and Raspberry Linzer Torte is my best seller at my farmers market stand.
- Flour- This recipe calls for all-purpose flour, but you can also substitute whole grain spelt flour or white spelt flour for a deeper, nuttier flavor. Many traditional German baked goods use a variety of flours. If you want to learn more about how different flours behave in baking, take a look at my complete flour guide.
Variations
There are several ways you can adapt this Linzer Torte depending on the occasion or how you plan to serve it.
- Linzer Schnitten (bars) - Instead of baking the cake in a round pan, you can turn it into Linzer bars. Simply double the recipe, bake it in a sheet pan, and cut it into squares once cooled. This version is very popular during the holidays and is perfect for sharing.
- Holiday version - For a more festive flavor, add a little extra cinnamon, cloves, or a splash of rum to the dough. These warm spices make this Linzer Torte especially delicious during the winter months.
Equipment
10-inch Cake Pan - I recommend using a 10-inch cake pan with a removable bottom so the Linzer Torte releases easily after baking. A 9-inch tart pan with a removable bottom also works very well.
Kitchen Mixer with Paddle Attachment - A stand mixer makes mixing the dough much easier since Linzer dough is thicker and similar to a German short bread crust.
Piping Bags - This dough is fairly firm, so using a strong piping bag is important. I've only found a one brands that don't easily break when piping thicker dough. If piping feels difficult, you can also chill the dough and cut out lattice shapes instead.
Large Round Piping Tip (1A) - A large round piping tip, such as a 1A tip, works best for piping the classic lattice pattern on top of the torte.
Kitchen Scale - I always recommend baking with a kitchen scale. Measuring ingredients by weight makes your baking much more accurate and consistent, especially for pastry-style doughs like Linzer Torte.
Storage
One of the best things about the Linzer Torte is that it actually gets better with time. Store your Linzer Torte at room temperature, wrapped in aluminum foil or air tight container to keep it from drying out. Because this traditional Linzer Torte dough does not contain eggs the cake can last up to one month.
This is one of the reasons Linzer Torte has been such a beloved holiday and Christmas cake in Austria and Germany-it can be baked well in advance and still tastes wonderful weeks later.
Top Tip
This cake is best when served with a homemade whip cream. In Germany we usually do not add sugar to our whip cream. You can also find out more about Traditional German Cakes in this article and how to eat them.
Frequently Asked Questions
Traditionally, hazelnuts are used for an Austrian Linzer Torte, but it is also common to use almonds or a combination of almonds and hazelnuts.
Absolutely! You can double the recipe and bake it in a sheet pan. The flavor is just as delicious, and it's perfect if you want to share your Linzer torte recipe with a crowd.
A Traditional Linzer Torte is made with a red currant jam, but raspberry or apricot jams work wonderfully as well.
Because it doesn't contain eggs, it stays fresh for a long time. Many people even say it tastes better after a day or two. Store it in a cool, dry place - not in the fridge. Some traditional German cookbooks suggest wrapping the torte tightly in aluminum foil, which can help it last up to a month in a cool, dry spot.
Yes! One of the best things about this Linzer torte recipe is that it stores beautifully. Bake it a day or two in advance, keep it in an airtight container, and it will be ready to serve for holiday gatherings or special occasions.
No! You don't have to pipe the dough if you prefer another method. You can use cold butter, chill the dough, roll it out, and cut shapes like stars or other designs to place on top. I've found that using a round tip and piping works best for the classic look, but this dessert is versatile - feel free to get creative!
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Authentic Linzer Torte Recipe
Ingredients
Equipment
Method
- Prepare the Nuts:
- Roast your hazelnuts or almonds in a dry pan for a few minutes until fragrant. Let them cool slightly, then grind into a fine nut flour - this gives your crust a rich, toasty flavor.
- Mix the Dough:
- In a large bowl, combine the ground nuts, flour, sugar, salt, and Lebkuchen spice (or cinnamon). Add soft butter and mix using a paddle attachment until the dough comes together.
- Prep for Baking:
- Take about ⅓ of the dough and place it into a piping bag fitted with a large round tip. This will be used for the decorative lattice on top.
- Form the Crust:
- Press the remaining dough evenly into your cake pan to form the base. Press firmly and evenly to help the torte hold together.
- Add the Jam:
- Spread your choice of jam over the crust.
- Decorate the Top:
- Pipe the reserved dough over the jam in a lattice pattern. Create a rim around the edge with one large circle and press sliced almonds along the rim.
- Bake:
- Preheat the oven to 400°F (200°C). Bake for 30-35 minutes, until the crust is golden and almonds are lightly toasted.
- Cool and Serve:
- Let the torte cool completely before slicing. Flavors deepen as it rests. Serve with a cup of tea or coffee.
Nutrition
Video
Notes
Notes
- Nuts: Hazelnuts are my favorite, but almonds also work beautifully.
- Spices: If you don't have Lebkuchen spice, cinnamon is a great substitute.
- Dough options: Chill the dough, roll it out, and use cookie cutters to create different shapes instead of piping.
- Piping tips: Use a large round tip for the best results. Make sure your piping bag is strong - this dough requires some pressure and weaker bags can break.
- Jam options: Red currant is traditional, but raspberry or apricot are wonderful substitutes.
