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

  • 200 g (1 cup) sugar
  • 250 g (2 cup) all-purpose flour
  • 1 tablespoon cinnamon
  • ⅛ teaspoon ground cloves
  • 2 tablespoons cocoa powder
  • 70 g (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
  • 100 g (½ cup or 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:

Adjust the oven rack to the lower-middle position and heat the oven to 350°F. Lightly coat the bottom and sides of a 9-inch springform or tart pan with a removable bottom with nonstick cooking spray.

Place the dry ingredients for the dough in a food processor and pulse to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the wet ingredients (Kirschwasser, vanilla, milk, and egg) and pulse only until the dough begins to clump together. Stop as soon as it forms a rough ball. Do not overprocess.

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 about 1 hour, or freeze for 10–15 minutes, until the dough is firm but not frozen.

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. 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 with egg wash just before baking.

Bake 30–40 minutes at 350°F, or until the top is lightly golden and the filling bubbles slightly.

Let the tart cool completely in the pan before removing the ring, so the filling sets.


Enjoy and Happy Holidays!