Named for the Upper Austrian city of Linz, its recipe survives in archives dating to 1653, making it arguably the oldest cake recipe in the world. The Franconian baker Johann Konrad Vogel turned it into an export sensation from Linz in the 1820s, and Austrians have baked it for Christmas ever since.
The crust is sandy and rich, perfumed with warm cinnamon and clove against the sharp, jewel-red tang of redcurrant. It tastes deeply old-fashioned — the kind of slow, spiced sweetness that improves after a day on the counter.
The high proportion of ground nuts and butter creates a tender, crumbly 'short' texture by coating flour proteins with fat and limiting gluten. Resting lets the spices and jam permeate the crumb, deepening flavour over a day.
Variations
hazelnut instead of almond, apricot or raspberry jam, dark cocoa in the dough, rum-spiked filling
On the Palate
Where Linzertorte sits in the Austrian flavor cloud
Ingredients
Serves 10
How it's made
8 steps · 40 min
- 16 min
Cream butter and sugar, then beat in egg yolk, lemon zest, cinnamon and ground cloves.
- 28 min
Work in ground almonds (or hazelnuts) and flour until a soft dough forms; chill at least 30 minutes.
Watch outWork the dough just until it comes together — overworking the flour toughens what should be a short, crumbly crust.
- 36 min
Press about two-thirds of the dough into a buttered tart tin, building up a small rim.
- 44 min
Spread an even, generous layer of redcurrant jam over the base.
- 58 min
Roll the remaining dough and cut into strips; lay them in a diagonal lattice over the jam.
Watch outRoll and lattice the strips cold and quickly — this butter-and-nut dough turns sticky and unmanageable as it warms in your hands.
- 62 min
Brush the lattice with beaten egg for a glossy finish.
- 742 min
Bake at 180C for 35 to 45 minutes until deep golden, then cool completely before slicing.
Watch outBake to a deep golden brown, then let the flavor mature a full day — the spices and jam need time to soak into the crumb.
- 82 min
Dust lightly with powdered sugar and let the flavour mature a day before serving.
