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Overview

Linzer Torte

Linzertorte, Austrian Hazelnut Jam Tart

Linzer torte is Austria's famous nut tart: a crumbly hazelnut and cinnamon pastry filled with tart raspberry jam and finished with a woven lattice top. It keeps for days and tastes better on the second day. One slice is about 110 g.

The Linzer torte is named after Linz, the Austrian city on the Danube, and its recipe is one of the oldest written cake recipes in the world — a version from 1653 survives in the Admont Abbey library. The nut pastry, spiced with cinnamon and filled with redcurrant or raspberry jam under a lattice top, became the signature cake of Austrian café culture.

Pairs well with: Unsweetened whipped cream, black coffee & fresh raspberries

Provenance

Austria flag Austria

Linz Classic

Europe

Time Dedication

1h 35m

45m prep • 50m cook

Batch Yield

10 Servings

514 kcal per serving

1 serving ≈ 110 g

Technical Skill

Intermediate

Intermediate (Pastry & Lattice)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon coffee, festive tables, Christmas baking, café-style treats Cost: Medium — about $2–3 per slice at home
Tags: Egg Sweet Rich Vegetarian Baked
A slice of Linzer torte with a hazelnut lattice top and red raspberry jam, served with fresh raspberries

Linz Classic

Photo: Hungry Dudes, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $2–3 per slice at home (USD)

A true Linzer torte is judged by its crumbly nut pastry and a sharp jam — the filling should be tart, never cloying.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 35m
P

Prep Stage: Make and Chill the Dough

45 Mins • Pastry Work

Rub the cold butter into the flour, ground hazelnuts, sugar, cinnamon and salt, then bind with one egg and the lemon zest. Press two-thirds into a lined tart tin, chill 30 minutes, and keep the rest for the lattice.

Maestro Tip: Keep everything cold and handle the dough as little as possible — warm hands make tough pastry.

  1. 1

    Make the Hazelnut Dough

    15 Mins Room temperature work

    Rub the cold butter cubes into the flour, hazelnuts, sugar, cinnamon and salt until the mix looks like breadcrumbs. Add one whole egg and the lemon zest, and bring it together into a soft dough. Do not knead.

    Stop as soon as the dough holds together — overworking makes the tart hard.

    Done when: Dough is soft, even and slightly crumbly.

  2. 2

    Line the Tin and Chill

    40 Mins Fridge, about 4°C / 39°F

    Press two-thirds of the dough into a greased 23 cm tart tin, building a 3 cm rim. Prick the base with a fork. Wrap the remaining dough and chill both for 30 minutes.

    Chilling stops the pastry shrinking in the oven.

    Done when: Dough is firm and cold to the touch.

  3. 3

    Fill and Weave the Lattice

    15 Mins Room temperature work

    Spread the raspberry jam evenly over the chilled base. Roll the reserved dough and cut it into 1.5 cm strips. Lay half the strips across the tart, then weave the rest over and under at right angles. Press the ends into the rim.

    If a strip breaks, press it back together — the lattice is meant to look rustic.

    Done when: Jam is covered by an even diamond lattice.

  4. 4

    Bake Until Golden

    50 Mins 180°C / 350°F

    Brush the lattice with the beaten egg yolk and bake for 45–50 minutes until the pastry is deep golden and the jam bubbles at the edges.

    If the lattice browns too fast, lay a sheet of foil loosely over the top.

    Done when: Pastry is deep golden and firm; jam is bubbling at the edges.

  5. 5

    Cool and Dust

    30 Mins Room temperature

    Cool in the tin for 20 minutes, then lift out and cool completely on a wire rack. Dust with icing sugar just before serving and cut into 10 slices.

    Cutting it warm makes the jam run — wait until it is fully cool.

    Done when: Tart holds its shape when sliced; the jam has set.

Finishing Touches & Plating

Serve at room temperature with a spoonful of unsweetened whipped cream. The torte tastes even better on the second day, once the jam has softened the pastry.

Nutritional Physiology & Benefits

Nutrition

Energy

514

kcal / serving

Protein

7g

Complete AA

Carbs

53g

Complex

Fats

33g

Healthy

Per serving (10 servings · 1 serving ≈ 110 g)
Energy514 kcal
Protein7 g
Carbohydrates53 g
Fat33 g
Fibre3.6 g
Sugar30.8 g
Sodium97 mg
Per 100g
Energy467 kcal
Protein6.7 g
Carbohydrates47.8 g
Fat29.7 g
Fibre3.3 g
Sugar28 g
Sodium89 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin E and magnesium (hazelnuts), vitamin C (raspberry jam, lemon), calcium (butter).

Hazelnuts Bring Healthy Fats

Hazelnuts supply monounsaturated fats and vitamin E, the same fats found in olive oil.

Slow, Steady Energy

Nut pastry with fibre digests more slowly than a plain sponge cake, so one slice satisfies.

Real Fruit Filling

Raspberry jam brings fruit fibre and vitamin C to a rich, buttery tart.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Unsweetened coffee cuts through the buttery richness and sharpens the raspberry.

Dessert Wine

A small glass of sweet wine matches the torte's richness in the classic Austrian café style.

Sides

Unsweetened Whipped Cream

Cool, plain cream softens the tart's sweetness and adds a light contrast to the dense pastry.

Vegetables

Fresh Raspberries

Fresh berries add a tart, juicy note that lifts the cooked jam filling.

Complete menu

Serve a slice of Linzer torte with black coffee and unsweetened whipped cream after a light lunch; fresh raspberries on the side.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Sweet Drinks With It

Sugary soft drinks or sweetened coffee double the sugar load of an already sweet tart; choose unsweetened coffee or tea. This is general information, not medical advice.

Eating It Warm from the Oven

Slicing the torte hot makes the jam run out and the pastry crumble; it also hides the flavours that develop as it cools. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich afternoon treat — one slice with coffee is plenty for most adults.
  • ChildrenSuitable from age 3+ in a small slice; it contains nuts, egg, wheat and milk.
  • ElderlySoft and easy to chew; keep the slice small and pair with unsweetened tea.
  • Pregnant womenGenerally suitable in a small slice; it contains egg and nuts, and is high in sugar.
  • Breastfeeding womenGenerally suitable in a small slice; the nuts supply healthy fats.
  • AthletesA useful energy-dense snack after training, with fats and carbohydrate for recovery.
  • Weight gainA good choice — a full slice with cream adds welcome calories.
  • Weight lossChoose a thin slice, skip the cream, and pair with black coffee or tea.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in sugar and carbohydrate — keep to a thin slice and check with your clinician about the portion.
  • High blood pressureLow in sodium, but the sugar and butter are rich; a small slice is the sensible portion.
  • Kidney diseaseLow in sodium and modest in potassium; a small slice is usually fine — ask your clinician.
  • GoutContains hazelnuts and butter; eat only occasionally and in a small portion — ask your clinician.
  • Stomach issuesThe rich, buttery pastry can feel heavy on a sensitive stomach; eat a small slice, slowly.
  • Cardiovascular diseaseHigh in saturated fat and sugar — a small, occasional slice; ask your clinician about the fats.
  • Fatty liverRich in fat and sugar; keep the slice thin and occasional — ask your clinician.
  • Food allergiesContains tree nuts (hazelnuts), wheat (gluten), egg and milk (butter). Not suitable for anyone with a hazelnut allergy.
  • Special therapeutic dietsIf you follow a prescribed low-sugar or low-fat diet, keep to a thin slice and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store in an airtight container at room temperature.
In the fridge
Up to 1 week, wrapped; bring to room temperature before serving.
In the freezer
Up to 3 months, wrapped in two layers; thaw overnight in the fridge.
How to reheat
Not needed — serve at room temperature. Warm a slice gently at 150°C (300°F) for 5 minutes if liked.
Freezing recommended
Yes — it freezes very well and tastes better after a day or two.
Signs it has spoiled
Stale, rancid smell from the nuts, mould, or a soft, damp base.

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