Brown Linzertorte

Linzertorte Braun

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Preparation info

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. In Europe, bakers use a 9 X 1-inch ring form to make the cake, but as the forms are very difficult to find here, I use the familiar 9 X 3-inch springform pan instead.

European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. I solve the problem by brushing the crust with egg white (a major ingredient in Oblaten), and prebaking it first. The choice of preserves is up to you, but I vote for black currant.


Linzer Dough

  • cups all-purpose flour
  • cups hazelnuts, toasted and peeled
  • 1 cup sugar
  • 1 tablespoon cocoa powder, preferably Dutch-processed
  • Grated zest of 1 lemon
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • 14 tablespoons ( sticks) unsalted butter, at cool room temperature
  • 2 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 large egg, separated
  • pinch of salt
  • 1 cup black currant, red currant, or seedless raspberry preserves
  • 1 tablespoon milk
  • 3 tablespoons sliced almonds, for garnish
  • Confectioners’ sugar, for garnish


  1. To make the dough: In a food processor fitted with the metal blade, process the flour and hazelnuts until the nuts are ground into a fine powder. Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together. Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 60 minutes and up to overnight.
  2. Position a rack in the center of the oven and heat to 350°F. Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
  3. Crumble one of the dough disks into the pan. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.) The dough will be quite thick, about W inch at the sides. Prick the dough with a fork and freeze for 10 minutes. In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white. Place the springform on a baking sheet and bake just until the dough is set, about 15 minutes. Cool completely on a wire rack.
  4. Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell. Roll out the remaining dough on a lightly floured work surface into a ¼-inch-thick circle. Using a fluted pastry wheel, cut the dough into ¾-inch-wide strips. Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to the side crust. If the strips crack, piece them back together. Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.) In a small bowl, beat the egg yolk with the milk. Brush the strips lightly with the egg-yolk mixture and sprinkle the top with the almonds. Bake on the baking sheet until the preserves are bubbling, about 45 minutes.
  5. Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least 3 hours. Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again onto a serving plate. Sift the confectioners’ sugar over the torte and serve.

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