Pro Tip- be careful not to let the egg wash on the jam because it discolors the jam during baking. During baking, the crust becomes a beautiful golden color. Using a small pastry brush, brush the top of the lattice with egg wash. Turn the cake 90 degrees and arrange 4-5 logs on top of the first set of logs, creating a lattice. Place 4 to 5 logs on top of the jam in one direction.

Continue making lattice by rolling the dough into logs. Spread ½ cup of jam on top of the base of the cake. Take the finished dough log and place it around the edge of the base. This is done by rolling the dough on a floured surface, preferably a cutting board, with either your fingers or an offset icing spatula. Take about ¼ cup of dough and roll it to form a log that is ⅜ inch in diameter and about 8 to 10 inches long. Use each portion to make a lattice for the two pastries. Take the third portion of dough and divide it into two portions. Pro Tip: If the dough is too soft, place it in a covered bowl in the refrigerator for 30 minutes. Dip an offset icing spatula into cold water and smooth the top of the dough.Press one portion of dough into the bottom of one well-greased and parchment-lined 8-inch cake pan.Pro tip: To ensure that you have three identical amounts, weigh them using a kitchen scale. Divide the dough into three equal portions.Make the base of the torte Step 1 Step 2 Step 3 Last, add the flour, baking powder, and hazelnuts.Next, add one egg, spices, and rum if you are using it.Cream the butter and sugar until light and fluffy.Note: This Linzer Torte recipe makes two 8-inch cakes. When I add rum, I like to use Myers's Rum, which is a dark rum. However, the Linzer Torte tastes great without it. Rum-(Optional)-Rum adds flavor to the torte.

Since it is sensitive to moisture, it usually lasts between 6 months to 1 year. Baking powder-Be sure to check the expiration date of your baking powder.I prefer to use raspberry jam with seeds. Red Raspberry Jam (preserves)-Use the jam for the filling.Be careful not to use more than 1 teaspoon of cloves, or the torte will taste bitter. This amount is more than typical recipes, but the increased amount is critical for the taste. You will need to use the full amount of cinnamon, 1 ½ tablespoons. Cinnamon and cloves-These spices are essential to the torte.Two eggs are required one for the pastry and an egg wash is made with the second egg. I would not recommend using salted butter because the torte will taste salty. Do not substitute a different type of sugar. Sugar-Granulated sugar is best for this pastry.To make it gluten-free, substitute it with good quality gluten-free flour such as Bob's Red Mill or King Arthur. Flour-Use all-purpose flour to make the Linzer Torte.If you use almonds, I recommend using raw almonds. Usually, I use roasted hazelnuts, but the torte is delicious if you use raw hazelnuts. Hazelnuts-As I mentioned above, we have always made Linzer Torte with hazelnuts however, the original recipe calls for almonds.Of all the baked goods I make at Christmas, this is by far our family's favorite. I taught my sons how to make Linzer Torte when they were young, and now that they are adults and live on their own, they make it every year for Christmas. I have wonderful memories of baking Linzer Torte and other German-Austrian treats such as Vanillekipferln and Zimtsterne with my mother during the holidays. Instead of red currant jam, it is made with red raspberry jam. Unlike the traditional Austrian version of almonds in the crust, it is made with hazelnuts. She uses a recipe from her German mother-in-law, who followed the Black Forest version of this cake. My Austrian mother makes Linzer Torte every year for Christmas. What is the Black Forest Spin on Linzer Torte? It is dusted with powdered sugar just before it is served. A lattice made from strips of dough tops the cake. Traditionally, red currant jam makes up the filling. Typically the Austrian Linzer Torte crust is made with almonds, flour, butter, sugar, and an egg and spiced with cinnamon and cloves. Unlike most cakes, it only has one layer. Linzer Torte is a beloved treat served at Christmas in Austria, Hungary, Switzerland, and Germany. It is said to be the oldest cake in the world, dating back to 1696. Jindrak, a bakery in Linz, makes the 'Original' Linzer Torte. Linzer Torte is a pastry named after Linz, a city in Austria. What is the Black Forest Spin on Linzer Torte?.

The combination of cinnamon, nuts, and jam will make your house smell AHHH-mazing. Linzer Torte is a traditional Austrian pastry with a crumbly shortbread and nut crust, jam filling, and topped with a lattice.

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