Linzer Torte

While variations exist, the most traditional and popular filling for a classic Austrian Linzer Torte is red currant jam. Raspberry jam is also widely used as a highly acceptable and delicious alternative, providing a tart contrast to the sweet dough. The jam is spread thickly over the spiced base before being topped with the pastry lattice.

The crust (or dough) of a Linzer Torte is a rich, buttery pastry made heavily with ground nuts, most traditionally almonds or hazelnuts. It also incorporates warming spices like cinnamon and lemon zest, distinguishing it from standard pie crusts. The dough is notoriously fragile and crumbly, which gives the finished torte its distinct, tender crumb.

The Linzer Torte originated in the Austrian city of Linz, making it Austria's oldest known cake. Recipes for the torte date back as far as the mid-17th century, well before many other famous European pastries. It was popularized internationally in the 19th century when a baker from Linz brought the recipe to the city of Vienna.

A classic Linzer Torte is instantly recognizable by the decorative lattice crust woven across the top of the jam filling. Strips of the almond dough are interlaced over the fruit preserve layer. Often, the crust is then brushed with an egg wash and sometimes sprinkled with sliced almonds before baking to create a golden, crumbly finish.