This is the original Linzer torte recipe, a famous Austrian cake with shortcrust pastry and redcurrant jam. It's easy to make and sure to please anyone.
This original Linzer torte is a simple but unbelievably tasty cake made with shortcrust pastry, covered with redcurrant jam, and topped with a pastry lattice or stars. Really, can it get any simpler? It's like a giant Spitzbuben cookie!
The flavor is rich from the almond pastry, sweet yet refreshing, with the perfect balance from the sweet and tangy redcurrant jam.
This post has been updated, though the original recipe from 2015 remains unchanged. The only difference is how I bake the Linzer Torte now—I prefer using a springform pan lined with parchment paper. It makes removing the cake so much easier!
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What is Linzer torte?
Linzer Torte is a classic Austrian dessert made with a buttery almond pastry and filled with fruit jam, usually redcurrant or raspberry. It has a lattice crust on top and is rich, nutty, and slightly tangy. When baking it for Christmas, I like to decorate it with cookie stars instead of the lattice.
Try more Austrian recipes: Vanillekipferl and Wiener Schnitzel.
Recipe ingredients
Shortcrust ingredients: All-purpose flour, unsalted butter, granulated sugar, unsweetened cocoa powder, egg yolks, and water. You will need about two-thirds of the pastry for the crust and the remaining third for the top of the cake.
Filling: Redcurrant jam is the classic and best choice. If unavailable, raspberry jam works well. You can also use any tangy, smooth jam you like.
Egg wash: An extra egg yolk and a little bit of milk.
- Use the leftover egg whites to make Egg White Cake, German Hazelnut Macaroons, or German Coconut Macaroons.
See the recipe card for full information on ingredients and quantities.
How to make an original Linzer torte?
Step #1: Add the flour, almonds, sugar, cocoa powder, and cinnamon to a food processor. Pulse briefly to combine.
Step #2: Cut the cold butter into small pieces and add them to the processor, along with the egg yolks and water. Process until the mixture forms rough crumbs.
Step #3: Transfer the crumbly mixture to a work surface and knead briefly until it forms a smooth dough. Chill for at least 30 minutes.
Step #4: Roll ⅔ of the pastry slightly larger than the baking dish. Carefully transfer the pastry into the dish, press it into the form, and trim any excess.
Step #5: Stir the redcurrant jam well and spread it evenly over the pastry.
Step #6: Cut the remaining pastry and place it on top. Brush the pastry with the egg brush.
Step #7: Bake the Linzer torte in the preheated oven until the filling is bubbly and the pastry golden brown.
Step #8: Rest in the springform for 10-15 minutes, then transfer to a wire rack to cool completely.
Tips
Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Lattice: You can cut the remaining dough into strips and create a lattice for the top of the cake instead of cutting stars. To make a lattice, roll the remaining dough into strips and lay half of them parallel on top of the pie. Then, fold back every other strip and place a new strip across the others. Unfold the folded strips, then repeat with the remaining strips, alternating the direction.
What to do with leftover pastry?
There will be some dough left over; I used it to make extra stars and baked them too.
Roll it and cut it into cookies using a cookie cutter. Place them on a baking sheet lined with parchment paper and bake at 375°F/190°C for 10-12 minutes until golden brown. Let them on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool. Sandwich two cookies together with redcurrant jam in between.
Make ahead and store
Pastry: You can make the pastry for the Linzer torte recipe 2-3 days ahead and refrigerate it wrapped in plastic foil. You can also freeze it for months.
To store Linzer Torte, keep it in an airtight container at room temperature for up to 3-4 days. If you need it to last longer, you can refrigerate it for up to a week.
For extended storage, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When you're ready to serve, simply thaw it at room temperature.
Linzer Torte Torte
Equipment
- springform 23-26 cm/ 9-10 inches
- Food processor
Ingredients
- 250 g all-purpose flour 9 oz/ 2 cups, Note 1
- 250 g ground almonds 9 oz/ 2 cups
- 250 g granulated sugar 9 oz/ 1 ¼ cup
- 1 teaspoon unsweetened raw cocoa powder
- a pinch of cinnamon
- 250 g very cold unsalted butter 9 oz/ 1 cup
- 4 egg yolks
- 1 tablespoon water
- 300 g redcurrant jam 10.5 oz/ 1 cup, Note 2
- 1 extra egg yolk
- 2 teaspoons milk
Instructions
- Make the pastry: Place the flour, almonds, sugar, cocoa powder, and cinnamon in the food processor and process shortly to mix everything. Cut the cold butter into small pieces, add them to the flour mixture together with the egg yolks and the tablespoon of water, and process until you obtain rough crumbs. Turn this mixture onto the working surface and knead very shortly until you get a smooth dough. 250 g all-purpose flour/2 cups + 250 g ground almonds/ 2 cups + 250 g granulated sugar/ 1¼ cup + 1 teaspoon unsweetened raw cocoa powder + a pinch of cinnamon + 250 g very cold unsalted butter/ 1 cup + 4 egg yolks + 1 tablespoon water
- Refrigerate: Cover the pastry in plastic wrap and place it in the fridge for about 30 minutes or overnight. You can also make it 2-3 days in advance or freeze it.
- Preheat the oven to 350°F/ 180°C. Line the form with parchment paper and place it in the fridge until ready to use.
- Roll ⅔ of the pastry between two sheets of baking paper or on a floured surface, using a floured rolling pin. Roll the dough to about 1 cm/ 0.4 inch thick, ensuring it’s slightly larger than the springform base so you can press it onto the sides. Fit the pastry into the form, then trim any excess to create a neat edge.
- Roll the remaining pastry to about 5 mm/ 0.2 inch thick. You can either cut strips to create a lattice (Note 3) or use cookie cutters to cut out shapes like stars, hearts, or flowers.
- Assemble: Stir the redcurrant jam very well and distribute it evenly on top of the pastry. Arrange the lattice or the stars on top. Mix the extra egg yolk and the milk and use this mixture to brush the stars/lattice and the edges of the pie.300 g redcurrant jam / 1 cup + 1 extra egg yolk + 2 teaspoons milk
- Bake for about 40 minutes until the lattice/stars are golden brown.
Notes
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it ensures the best results.
- Smooth raspberry jam is also great.
- Lattice: Instead of cutting out stars, you can cut the remaining dough into strips to create a lattice for the top of the cake. To do this, roll the dough into strips and arrange half of them parallel on top of the pie. Then, fold back every other strip and lay a new strip across the others. Unfold the folded strips and repeat with the remaining strips, alternating the direction.
- Make cookies with the leftover pastry: Roll the dough and cut it into cookies using a cookie cutter. Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 10-12 minutes, or until golden brown. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Once cooled, sandwich two cookies together with redcurrant jam in between.
Carol says
I searched and searched for the best Linzer Torte recipe to make for a work Oktoberfest potluck. Luckily I found this one. People raved - including the one German co-worker, and another whose mom is from Linz.
This was the best Linzer Torte recipe I have ever found.
Thank you!!
Carol
Adina says
I am so happy to hear it, Carol. Thank you so much for the feedback and the rating.
Marina says
What a tasty pie! I made one with plum jam ( that was the only one I had at home), I couldn't help getting piece after piece until nothing was left. The egg whites I used today for your hazelnut macaroons.
I love your blog and I will definitely try more of your recipes!
Adina says
Hello Marina, thank you for your nice words, I am very happy that you liked the pie! I hope you will like the macaroons as well, it is great to be able to use all leftovers, isn't it? I hate it to throw away food and I always try to find ways to use up everything. Happy New Year!
Anu-My Ginger Garlic Kitchen says
Wow, this torte looks fantastic! What a creative and tasty treat. Just love how cute and fantastic this is.
Adina says
Thank you, Anu. 🙂
Adina says
Thank you, Angie! 🙂
Angie@Angie's Recipes says
wow that crust looks so gorgeously golden brown and melt-in-mouth! The Torte looks awesome, Adina.
Adina says
Thank you, Chris. ?
Chris Scheuer says
This is beautiful and so... festive. I love your "star" variation.
Brie @ ToasterOvenLove says
Adina, your torte is just beautiful! I'm a sucker for an almond pastry but have never made one myself. Your simple directions are making me feel courageous though, might give it a go this weekend. Any suggestions for the best place to get redcurrant jam if one is lacking in a homemade source 🙂
Adina says
Thank you, Brie. Well, in Germany you could buy it just about anywhere, but no idea where you could get it there. You could replace it with some other sourly berry jam or I imagine plum or cherry butter would be suitable as well. As long as they are not too sweet. Let me know if you baked it.