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Learn how to make the world-famous Linzer Torte with this easy recipe. A nutty, crumbly, rich tart filled with raspberry jam!
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If you’re not familiar, Linzer Torte is a traditional Austrian cake named after the city of Linz, Austria. It consists of a shortcrust pastry made with ground nuts, spices, and jam topping. In Austria, red currant jam is traditionally used for the fruity topping, while in parts of Germany and Switzerland, raspberry jam is preferred.
Feel free to choose the kind of jam you prefer. Even apricot jam will do. I love to make my Linzer Torte recipe with a raspberry jam filling. 😉
The jam is a vital part of this recipe. It’s responsible for a moist tart while providing a wonderfully sweet and fruity taste.
Linzer Torte is considered by many to be a traditional Christmas recipe. Sure, the use of cinnamon, cloves, and cardamom makes it fit in very well with the Christmas season. Nevertheless, you can bake this Linzer Torte recipe all year round. At Christmas, though, be sure to try these easy Mini Linzer Torte Cookies!
It’s also handy that you can bake this tart 2 – 3 days in advance. This is because Linzer Torte keeps wrapped in plastic wrap and stored in a cool, dark place for a good fortnight. Meaning, you can plan and bake this recipe well in advance. Perfect for a party!
Some say that Linzer Torte is even better when stored for a few days before serving!
However, you can enjoy this Linzer Torte freshly baked out of the oven. My preferred way to eat it. 😉 It’s especially crispy and delicious when freshly baked! No need to let it sit for a few days before devouring over it.
Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add egg, granulated sugar, vanilla extract, and salt, mix until creamy.
- Stir in lemon zest, ground cinnamon, cloves, and cardamom.
- Add all-purpose flour and ground hazelnuts (or ground almonds), mix until you have a smooth dough.
- Preheat your oven to 355°F (180°C).
- Press ⅔ of the dough in a parchment paper-lined springform pan with a removable bottom (Ø 10 inch/26cm) and press a ½ inch (1cm) high rim. → Optional: Carefully press the rim of the dough with a fork to create a beautiful pattern. Hint: The dough is easier to work with for this step if cold. Place the bowl with the remaining dough in the refrigerator while shaping the Linzer Torte bottom.
- Evenly spread raspberry jam on top.
- Roll out the remaining dough on a well-floured work surface and cut into ½-inch (1.5cm) wide strips (styling tip: use a pastry wheel to cut the strips). Arrange in a lattice pattern over the jam. → Or cut the dough with a cookie cutter and arrange it over the jam.
- Bake the Linzer Torte for 40 minutes in the preheated oven until golden brown.
- Remove from the oven, place on a wire rack, and let it cool completely. Remove from the springform pan.
- Optional: Dust with powdered sugar before serving.
Make-Ahead & Storage Instructions
Can be prepared and baked for up to 3 days in advance.
Wrap Linzer Torte in plastic wrap or aluminum wrap and store in a cold, dark place. Keeps fresh for up to a fortnight.
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📖 Recipe
Linzer Torte Recipe
Ingredients
- ⅔ cup (150 g) vegan butter room temperature
- 1 organic egg
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 1 organic lemon, only zest
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- 2 cups (200 g) ground hazelnuts or ground almonds
- 1 ⅔ cup (200 g) all-purpose flour
- ⅔ cup (200 g) raspberry jam or red currant jam
Instructions
- In the bowl of a stand mixer or using a hand-held mixer, beat the vegan butter until peaks form.
- Add egg, granulated sugar, vanilla extract, and salt, mix until creamy.
- Stir in lemon zest, ground cinnamon, cloves, and cardamom.
- Add flour and ground hazelnuts, mix until you have a smooth dough.
- Preheat your oven to 355°F (180°C).
- Press ⅔ of the dough in a parchment paper-lined springform pan with a removable bottom (Ø 10 inch/26cm) and press a ½ inch (1cm) high rim. → Optional: Carefully press the rim of the dough with a fork to create a beautiful pattern.
- Evenly spread raspberry jam on top.
- Roll out the remaining dough on a well-floured work surface and cut into ½-inch (1.5cm) wide strips. Arrange in a lattice pattern over the jam. → Or cut the dough with a cookie cutter and arrange it over the jam.
- Bake the Linzer Torte for 40 minutes in the preheated oven.
- Remove from the oven, place on a wire rack, and let it cool completely. Remove from the cake pan and dust with powdered sugar (optional).
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