Austrian · Dessert · Medium
Linzer Torte
The world's oldest known cake recipe: buttery hazelnut shortcrust filled with raspberry jam and finished with a lattice top.
The whole recipe in 60 seconds
Linzer Torte, in 5 ideas
- Chill the dough well; the high nut content makes it soft and fragile when warm
- Blackcurrant or red currant jam is the most traditional filling
- A lattice is classic, but simple strips laid in a diamond pattern look beautiful too
- The torte keeps for a week and the flavor deepens with time
- Toast the hazelnuts until fragrant for the best flavor
What you need
Ingredients
- 2 cups hazelnuts, toasted and ground
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup cold unsalted butter, cubed
- 1 egg plus 1 yolk
- 1 teaspoon lemon zest
- 1 and 1/4 cups raspberry jam
- Powdered sugar for dusting
How to make it
Directions
- Mix the ground hazelnuts, flour, sugar, cinnamon, and cloves. Cut in the cold butter until crumbly.
- Add the egg, yolk, and lemon zest, and bring together into a dough. Chill for 1 hour.
- Press two-thirds of the dough into a 9-inch tart pan with a removable bottom, building up the sides.
- Spread the raspberry jam evenly over the base.
- Roll the remaining dough and cut into strips. Weave a lattice over the jam, pressing the ends to the crust edge.
- Bake at 350 F for 40 to 45 minutes until deep golden. Cool completely and dust with powdered sugar.
Money saver. Buy hazelnuts in bulk and grind them yourself; pre-ground nut flour costs far more.