Linzertorte

Austrian pastry LinzertorteAlternative namesLinzer torte, Linzer cookie, Linzer tartTypeCakePlace of originAustriaRegion or stateLinzMain ingredientsFlour, unsalted butter, egg yolks, lemon zest, cinnamon, lemon juice, ground nuts (usually hazelnuts, or walnuts or almonds), redcurrant jam  Media: Linzertorte The Linzertorte is a traditional Austrian pastry, a form of shortcrust topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzertorte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves. Unlike most tortes, it is typically single layered like a pie or tart. It is covered by a lattice of thin dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts. Linzertorte is a holiday treat in the Austrian, Czech, Swiss, German, and Tirolean traditions, often eaten at Christmas. Some North American bakeries offer Linzertorte as small tarts or as cookies.

Linzer cookies Linzer cookies (German: Linzer Augen, "Linzer eyes") or Linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar.

[edit] The Linzertorte has been cited as the oldest cake ever to be named after a place. For a long time, the recipe from 1696 in the Wiener Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book Wie mann die Linzer Dortten macht ("How to make the Linzertorte"), found an even older Veronese recipe[clarification needed] from 1653 in Codex 35/31 in the archive of Admont Abbey. The invention of the Linzertorte is subject of numerous legends, claiming either a Viennese confectioner named Linzer (as given by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796–1883), who started mass production of the cake in Linz around 1823. The Austrian migrant Franz Hölzlhuber claimed to have introduced the Linzertorte to Milwaukee in the 1850s.

[edit] Linzertorte in characteristic packaging Linzertorte is produced and sold by different suppliers in Austria and abroad. The Jindrak bakery, which produces over 100,000 Linzertorte cakes a year, is particularly well known. Liz Linzer Torte, which stands out for its eye-catching packaging featuring a navy blue and white diamond pattern, is internationally renowned and claims to have a particularly juicy taste. Other suppliers of Linzer-style cakes and pastries include famous Viennese Kurkonditorei Oberlaa and the Ölz company. Linzertorte is also produced and sold by various bakeries in Italy.[citation needed]

The Linzertorte’s buttery, crumbly base and bright fruit centre make it a perfect contrast to the richer, meat‑heavy dishes that dominate a British festive feast. Its lemon‑zest and cinnamon notes echo the spices often found in Christmas puddings, while the redcurrant jam adds a tartness that cuts through the sweetness of mince pies. Because it is a single‑layer tart, it can be sliced into neat wedges for easy serving alongside cheese boards or after‑dinner tea. Its distinctive lattice looks festive without any extra decoration, letting the pastry speak for itself in a season that values both tradition and visual appeal.

When you pick up a Linzertorte from a bakery or supermarket, check that the crust feels firm yet melts in the mouth – this indicates a proper proportion of butter and ground nuts. The jam should be visible through the lattice and not overly shiny, which suggests it’s a genuine fruit preserve rather than a cheap syrup. A good sign is a light dusting of powdered sugar; too much can mask the natural flavours. If you’re buying the cookie version, the centre should be slightly softer than the surrounding biscuit, and the cut‑out should expose a generous dollop of jam rather than a thin glaze.

Serve the tart at room temperature; this lets the buttery crust soften just enough for a delicate bite while keeping the jam bright. Pair it with a glass of dry Riesling or a warm mulled cider to highlight the citrus and nutty undertones. Leftovers should be wrapped loosely in parchment and stored in an airtight tin for up to three days – the crust will retain its crumbly texture longer than in plastic. Re‑heat a slice briefly in a low oven (150°C) for a few minutes before serving if you prefer a freshly‑baked feel during the last day of the holidays.