Linzertorte

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This recipe is a special blend of old and new — inspired by my Aunt Gisela’s classic family recipe and a technique from Jacques Pépin, who adds fresh fruit to brighten the flavor. Linzertorte is a traditional Austrian cake, originally from the city of Linz, and it’s always been a beloved favorite in southern Germany where I grew up. I can’t remember a single Christmas without one on the table. This version combines the rich, spiced dough I grew up with and the vibrant raspberry filling that makes it feel just a little extra special.

Ingredients:

For the Dough

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • ⅛ teaspoon ground cloves
  • 2 tablespoons cocoa powder
  • ¾ cup ground or finely chopped almonds or hazelnuts
  • 1 teaspoon baking powder
  • 2 tablespoons Kirschwasser (cherry brandy)
  • 1 teaspoon vanilla extract
  • 4–5 tablespoons milk
  • 1 egg
  • ½ cup (1 stick) cold butter, cut into ½-inch pieces

For the Filling:

  • 12-ounce package frozen unsweetened raspberries
  • 12 ounces raspberry jam
  • 1 egg yolk mixed with a splash of milk (for brushing)

Instructions:

In a food processor, combine all the dry ingredients for the dough. Pulse a few times to mix. Add the wet ingredients (Kirschwasser, vanilla, milk, and egg) and pulse again. Add the cold butter last and pulse until the dough comes together into a ball.

Divide the dough into two portions — about ⅔ for the base and ⅓ for the top. Wrap each piece in plastic wrap and refrigerate for at least 1 hour.

For the filling, combine the frozen raspberries and raspberry jam in a small saucepan. Warm over medium heat until the berries soften. If you prefer a smoother filling, blend it with an immersion blender. Let the filling cool completely.

Roll out the larger piece of dough and press it into a greased tart pan or cake pan with a removable bottom. Chill the crust in the fridge while the filling cools.

Once the filling is cooled, spread it evenly over the dough base.

Roll out the remaining dough. You can either cut out decorative shapes (like stars) and place them over the filling, or create a lattice top for a more classic look.

Brush the top with the egg wash.

Bake at 350°F (175°C) until golden brown and the filling is bubbling, about 35–45 minutes.