🥧 Linzer torte
Linzer torte is an Austrian tart with a crumbly, cinnamon-spiced pastry made from ground almonds, flour, butter and egg, filled with raspberry jam. The top is covered with a lattice of the same dough, through which the deep red jam shows. It is served in thin slices with coffee, especially around Christmas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g flour
- 150 g ground almonds
- 150 g butter, cold and diced
- 100 g sugar
- 1 egg
- 1 tsp cinnamon
- 300 g raspberry jam
Method
- Rub the butter into the flour, almonds, sugar and cinnamon, then add the egg and bring together into a dough. Chill 30 minutes.
- Press two-thirds of the dough into a 24 cm tart tin and spread with the jam.
- Roll the remaining dough, cut into strips and lay a lattice on top.
- Bake at 180 °C for 35–40 minutes until golden. Cool completely before slicing.
How to make it lighter
- Cut 10–12 thin slices from one tart; a small slice satisfies thanks to the rich almond pastry.
- Choose a jam with less added sugar or more fruit to trim the sweetness.
- Enjoy it with black coffee or tea rather than with whipped cream.
History
Linzer torte is named after the city of Linz in Upper Austria, and a recipe for it in a manuscript from the 17th century is often cited as one of the oldest known cake recipes. It remains a Christmas classic in Austria, Germany and Switzerland.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →