A traditional Austrian Linzer torte made with a soft almond pastry and layered with jam — a classic bake known for its delicate texture and rich flavour.
Linzer torte is a classic Austrian bake, often said to be one of the oldest recorded cake recipes. This torte originates from the city of Linz, and it’s a dessert that feels deeply rooted in tradition. Simple in structure, yet rich in flavour, with its combination of buttery pastry and jam.
What sets a Linzer torte apart is its soft, nut-based pastry. Lightly spiced and gently crumbly, it creates a contrast against the sweet, sharp layer of jam, giving the bake its signature balance. It’s a texture that sits somewhere between a tart and a cake, making it as suited to slow afternoons as it is to celebrations.
Traditionally filled with raspberry jam, this version uses a gin and cherry jam for something a little different. It brings a deeper, more rounded flavour while keeping that contrast against the pastry. It’s a small shift that keeps the spirit of the bake, while making it your own.
Star Ingredient
Ground almonds are central to the texture and structure of a Linzer torte, shaping the pastry into something far more delicate than a standard shortcrust. Rather than creating a firm, crisp base, they give a softer, more tender crumb that almost melts into the jam layer as it bakes.
They also bring a gentle richness to the pastry without making it feel heavy. The flavour is subtle, allowing the spices and filling to come through, but still present enough to give the torte its distinctive character. It’s this balance that makes the bake feel both comforting and refined.
From a practical point of view, ground almonds also change how the pastry behaves. The dough is naturally softer and a little more fragile, which is why chilling becomes an important step before rolling and shaping. It’s worth taking your time here, as that delicate texture is exactly what sets a Linzer torte apart from other jam-filled tarts.
How to Purchase Ingredients to be Conscious to the Planet
Nuts are one of the shopping swaps that have make a bit difference in my kitchen when purchasing them at refill shops. With supermarkets (and some other health food shops), nuts come within plastic packets. At refill shops, you can find a wide range of nuts, including ground almonds, to buy all without packaging. You can take along your own jars or tins to pop them in or utilise the paper bags available there. I find my seal and go trio pots are useful when purchasing nuts.
The Big Plastic Free Count 2026 results reveal that the most common type of plastic was fruit and veg packaging. Picking up fruit loose is another easy way to reduce plastic as well. Net bags are another handy tool to help give your loose fruit or veg wrangled in your shopping bags. Citrus fruits such as lemons, tend to be loose even within supermarkets not just at farm shops.
Ingredients you can buy Plastic Free
- Plain Flour
- Icing Sugar
- Ground Almonds
- Lemon
- Cinnamon
- Mixed Spice
- Egg
- Jam
Ingredients you can Make
- Butter – homemade recipe here
- Jam
Equipment You Will Need
- 9 Inch Loose Bottom Tart Tin
- Mixing Bowl
- Measuring Spoons
- Rolling Pin
- Table Spoon
- Star Cookie Cutter
- Baking Sheet
Tips and Tricks when Baking Linzer Torte
Working with the Pastry
The almond-based pastry for a Linzer torte is naturally more delicate. Therefore, chilling the dough will make it easier to handle and help prevent cracking. However, if it does crack, not worry. You can simply patch it with some more pastry.
When it comes to lining your tart tin you have a couple of options. You can roll out the base and transfer it in. If you are rolling out the pastry, I use a silicone baking mat. You can then use the mat to help flip it into the tart tin as it is a delicate pastry due to the nuts. The second option is to press it into the tin. As the dough is softer, it allows for this to be done. This approach can mean that you end up with a more rustic finish as the sides may be thicker than the base. However, I don’t mind this style with my bakes.
Lattice vs Shaped Topping for your Linzer Torte
This recipe does make enough pastry to create a traditional lattice top. However, as the pastry is delicate, I have chosen to offer a simpler option to make it more accessible. Therefore, I have done a star cut out design. Any shape of course can be used. This cut out design leaves some leftover pastry. This can be rerolled and have more shapes cut out from it and just bake them off.
Choosing your Nuts
While almonds are used in this version, hazelnuts are also traditional in Linzer torte, particularly in German variations of the bake. They can be used as a direct swap, giving a slightly deeper, more rounded flavour. I would toast of the hazelnut first and then grind them up. Make sure that you don’t overgrind them so they don’t turn into a hazelnut paste.
Jam options
Raspberry jam is the classic choice, offering a sharper contrast to the pastry. A cherry-based jam works well for a softer, more rounded flavour, especially with added depth from ingredients like gin. The one I have use is from The Tea Lady, which utilises a cherry byproduct from a local distillery where they use them to make the gin.
Baking Your Linzer Torte
When baking with loose bottom tart tins, I like to use a baking sheet with them. If you end up lifting the tin from the bottom you can end up moving the bake. This could result in it cracking. The baking sheet allows for the easier transferring of your bakes in and out of the oven.
Make ahead
Linzer torte benefits from resting, allowing the flavours to develop and the pastry to soften slightly. It’s often even better the next day.
Linzer Torte
Equipment
- 9 Inch Loose Bottom Tart Tin
- Mixing Bowl
- Measuring Spoons
- Rolling Pin
- Table Spoon
- Star Cookie Cutter
- Baking Sheet
- Pastry Brush
Ingredients
- 225 g Plain Flour
- 195 g Ground Almonds
- 150 g Icing Sugar plus extra for dusting
- Zest of 1 Lemon
- ¾ Teaspoon Cinnamon
- ½ Teaspoon Mixed Spice
- 195 g Cold Butter / Plant Butter cubed
- 1 Egg separated
- 250-300 g Cherry Jam or Raspberry Jam
Instructions
- In a mixing bowl, add in all the dry ingredients and stir through.
- Add in the butter and rub in to form breadcrumbs.
- Add in the egg yolk and mix together until the dough binds together (if required, 1 – 2 teaspoons of cold water can be added if the dough is not coming together).
- Divide the dough in 2 sections, 2/3 (511g) and 1/3 (255g) and chill in the fridge for 60 minutes.
- Line the loose bottom tin with the pastry, either through rolling out or pressing into the tin.
- Pop the tart tin back into the fridge to chill.
- Preheat the over to 180 degrees and pop a baking sheet in.
- Roll out the rest of the dough on a silicone baking mat or floured surface.
- Using your star cutter, cut out stars.
- From the tart tin from the fridge.
- Spread the jam across the tart.
- Position the stars all over the jam to create a pattern.
- Using your fingers and knuckle, create a rim around the edge with the pastry.
- Using the egg white, brush the edge and top of the torte.
- Place the tart tin onto the baking sheet and bake for 25-30 minutes until the torte is golden.
- Remove from the over and cool in the tart tin until completely cold.
- Dust with icing sugar prior to serving.
Other Austrian Recipes you may be Interested in
This Linzer torte is part of a series inspired by Eurovision host countries, celebrating traditional bakes from across Europe. With Austria taking the spotlight in 2026, it felt like the perfect time to discover this classic. If you’re exploring more bakes linked to past host countries, you can also check out my Zuger Kirschtorte recipe. It is another bake rooted in place and tradition, with its own distinct flavour and story.
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