This classic Austrian Linzer Torte is buttery, nutty, and filled with sweet-tart jam. Easy to make at home, it can be baked as a round torte or a sheet cake, and it tastes even better after a day or two. Try my Linzer torte recipe and bring a little holiday magic to your table! Recipe tested using gram measurements: I’ve only tested this recipe using metric (gram) measurements, as that’s how I bake all my traditional German recipes for accuracy and consistency.
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.
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.
Recipe tested using gram measurements: I’ve only tested this recipe using metric (gram) measurements, as that’s how I bake all my traditional German recipes for accuracy and consistency.
