Linzer Torte

Individual Linzer Tortes, photo by Francois de Melogue @2022

Is Linzer torte the best use for homemade jam?

I once asked this question to a bunch of friends over dinner and got a lot of confused looks. I am never one to shy away from pursuing controversial dinner topics so I pressed on. Sure, everyone thinks about buttered toast first, but I don’t like sweet breakfasts all that much. Jelly donuts - yes those are delicious but way too much work to be in the running for ‘Best Use of Jam’. Nope, Linzer tortes are the only way to go.

If you have been living under a rock for your entire life and never had a Linzer torte before. Linzer tortes are a nut-based cake with tons of jam. They are usually flavored with cinnamon, cloves, and lemon zest which gives them an incredible holiday feel.

The oldest mention of Linzer torte dates back to 1653. A lot of people have mistaken this to mean that it is the oldest cake recipe in the world. Apparently, they never heard of the Greek honey cakes (plakous) from 350 BC or even pâte à Pantanelli from 1540. I never cared much for people claiming to know the origins of things.

Try this recipe and let me know if this is the best use for jam.

My original recipe for Linzer torte complete with lemon zest and corrections.

Linzer Torte

PREP: 10 minutes + 2 hours for resting | COOK: 18 - 20 minutes | SERVES: 6-8

ingredients

• 226 grams (8 ounces) of unsalted butter

• 125 grams (4.5 ounces) of granulated sugar

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon ground cloves

• 1/4 teaspoon cinnamon

• 1 lemon zested

• pinch fine salt

• 250 grams (8.5 ounces) of all-purpose flour, a touch more for rolling out the dough

• 150 grams (5.25 ounces) of ground nuts (75 grams of ground hazelnuts and 75 grams of ground almonds)

• 2 farm fresh eggs

• 1 jar of your favorite jam

directions

Cream your butter and sugar together in the bowl of a stand mixer until light and fluffy, about 2 minutes. Add the vanilla, cloves, cinnamon, lemon, and salt then continue beating until fully incorporated. Add all the flour and nuts and mix on low speed until fully incorporated, about 1 minute. Add 1 egg and beat for 30 seconds longer.

Turn the dough out onto a lightly floured work surface and mix it by hand until it comes together into a ball. Place in a large zip-top bag and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F.

Now you have to decide whether you are baking one large torte or several smaller ones. My mini tart rings are about 3.5 inches in diameter and I made 8 individual Linzer tortes. On a floured work surface with a floured pin, roll the dough out to a 1/4 of an inch. Cut circles slightly larger than your rings and press the dough in.

Beat the remaining egg then brush it over the edges of your torte. Roll one coil of dough about the thickness of a pencil and place it as a raised edge on the torte base.

Spread your jam evenly over the torte.

Use the remaining dough to make decorations. The classic method is to make a lattice top by weaving strands of dough over the jam. I decided to cut out stars and small circles and put them willy-nilly over the top.

Bake for 18 to 20 minutes, or until golden brown. Serve as is or with powdered sugar dusted on top.

Notes:

Here are a few words of advice. People get caught up in a lot of silly things when they are cooking - especially baking. If you don’t have one of the spices - don’t worry it will still taste great. If you only have ground almonds - that is ok. Some people even make this with ground walnuts. Try red currant jelly or raspberry jam if you want to be more classic - but I have made it with wild blackberry jam, boysenberry jam, strawberry jam, and even orange marmalade. Each will taste a bit different but which you choose will taste fine.