Traditional Linzer Torte Recipe

Linzer Torte is a beautifully rustic Austrian classic that brings together buttery nut pastry, a bright layer of redcurrant jam and an elegant lattice top, creating a bake that feels both homely and celebratory.

With its warm notes of cinnamon, cloves and toasted hazelnuts balanced by a tangy-sweet fruit filling, it has a rich yet refined flavour profile that makes it perfect for festive occasions, afternoon tea, or as a make-ahead dessert for gatherings.

Although its name suggests a layered cake, it is actually closer in texture and appearance to a shallow, jam-filled tart.

Read more about Linzer Torte: The Story Behind the World’s Oldest Named Cake.

Recommended Tools & Tips

A 23 cm round tart tin with a removable base makes it much easier to lift out the Linzer Torte without damaging the delicate pastry. A springform tin also works well, especially if you line the base with baking paper.

A Digital Kitchen Scale is useful for measuring the flour, butter, sugar and ground nuts accurately. Linzer pastry is rich and soft, so small changes in the ingredient ratios can affect how easily it handles.

Roll the pastry between 2 sheets of Baking Paper to prevent it from sticking and to reduce the need for extra flour. A small sharp knife or Pastry Wheel Cutter will help you cut neat strips for the lattice.

Keep the dough cold throughout preparation. If it becomes soft or sticky while shaping the base or lattice, return it to the refrigerator for 10–15 minutes before continuing.

Handle the pastry gently and avoid kneading it. Overworking the dough may make the finished Linzer Torte firmer rather than tender and crumbly.

Use smooth Redcurrant Jelly or raspberry jam rather than a preserve with large pieces of fruit. Stir the jam before spreading so that it forms an even layer beneath the lattice.

Do not make the jelly or jam layer too thick, as it may bubble over during baking and overpower the flavour of the nut pastry.

A Pastry Brush is helpful for applying a thin, even layer of beaten egg to the lattice and border. Avoid brushing the jam, as this may affect its appearance.

Allow the baked Linzer Torte to cool completely on a Wire Rack before removing it from the tin. For the best flavour and texture, cover it and leave it at room temperature overnight before slicing.

Choosing the Jam

Redcurrant Jelly is the traditional choice for Linzer Torte. Its sharp flavour balances the rich, buttery nut pastry particularly well.

Redcurrant jelly is smooth, clear and free from seeds or pieces of fruit, while redcurrant jam has a softer, more textured consistency. Either can be used, although jelly gives the Linzer Torte a smoother, glossier filling.

Raspberry jam is a good alternative when redcurrant jelly is unavailable. Choose a smooth jam without large pieces of fruit so that it spreads evenly beneath the lattice.

Avoid adding too much jam or jelly. The filling should complement the nut pastry rather than overpower it.

Recipe adapted from Sweetest Hour’s Linzer Torte, which was adapted from the Austrian National Tourist Office.