Name: Linzer Torte
Cook time: 25 min
Total time: 25 min
Yield: Yield: one 10-inch torte
Cuisine: Austrian
Ingredients: ¼ teaspoon good-quality Dutched cocoa (for example, Droste brand), optional; ⅔ cup coarsely ground hazelnuts (a good ½ cup whole nuts if grinding yourselftechnique); 1/16 teaspoon ground cloves; 1½ teaspoons cinnamon; 2 teaspoons lemon zest (about 1 small or ½ large lemon), freshly grated and loosely measured; 2 tablespoons sugar; ¾ cup (8 ounces) red currant jelly or raspberry jelly; 1 tablespoon kirschwasser (preferred; orange liqueur can be substituted); 4 ounces apricot jelly; 4 tablespoons water; ¾ cup sugar; 1 egg; ⅔ cup medium-fine ground almonds (not as fine as almond flour) (a good ½ cup whole nuts if grinding yourselftechnique); Pinch of salt (about ⅛ teaspoon or less); 9 tablespoons (1⅛ sticks) unsalted butter, cold; 1 tablespoon rum; ⅓ cup powdered sugar; 1½ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus ¼ cup extra for working dough and cutting lattice

Preparation info

Yield:
one
10 inch torte

Difficulty
Easy
Ready in
25 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

The Linzer torte is a source of great pride for its namesake town of Linz, Austria, where written recipes of this nutty, spiced, jelly-filled cake date back to the seventeenth century. However, modern home bakers, even novices, should not let the Linzer torte’s revered history nor its delicate appearance intimidate them. The torte is remarkably sturdy and versatile.

This recipe’s crust has a mix of all-purpose flour, ground almonds, and ground hazelnuts. Grind the nuts at home for f