The easiest Linzertorte recipe (with shortcuts)

The Linzertorte is one of Austria’s most beloved cakes, and the good news is you don’t need to be a professional baker to make one. It’s a nutty, spiced tart filled with jam, usually raspberry or redcurrant. Here’s a simple, home-friendly version:

Easy Linzertorte Recipe

Ingredients:

200 g (1 2/3 cups) flour
150 g (1 1/4 cups) ground almonds or hazelnuts
150 g (2/3 cup) butter, softened
150 g (3/4 cup) sugar
1 egg
1 tsp baking powder
1 tsp cinnamon
1 pinch ground cloves (optional)
1 tsp lemon zest
200 g (about 3/4 cup) raspberry or redcurrant jam
Powdered sugar (for dusting)

But if you’re making it the shortcut way, you only need 3 ingredients: Pastry, Jam and Powdered sugar. (see below – short cut for busy bakers) – Also read (Short Cut Recipe TIP for the nutty flavor) below for an extra baking tip.

Instructions:

Mix the dough – In a bowl, combine butter and sugar until creamy. Beat in the egg and lemon zest. Add flour, baking powder, nuts, and spices. Knead into a soft dough. Wrap in cling film and chill for 30 minutes.
Prepare the base – Preheat oven to 180°C (350°F). Grease a tart pan (about 24 cm/9 inch). Roll out 2/3 of the dough and press it evenly into the pan, making sure to push a little up the sides.
Add the filling – Spread the jam generously over the base.
Make the lattice – Roll out the remaining dough, cut into strips, and arrange them in a criss-cross pattern over the jam. You can also press a little dough around the edge to frame it nicely.
Bake – Place in the oven and bake for 30–35 minutes, until golden brown.
Cool and dust – Let it cool completely before dusting with powdered sugar. It actually tastes even better the next day as the flavors settle.

Short cut for busy bakers – Tip:

You can save time by using store-bought sweet shortcrust pastry – just line your tart pan with it, spread the jam, add the lattice on top, and bake as usual. You’ll still get that classic Linzertorte flavor with much less effort!

You can bake your Linzertorte ahead of time for Christmas:

A Linzertorte keeps well for several days and is often made ahead for Christmas in Austria. A slice with coffee or tea is a true Austrian treat.

Have you been to Linz in Austria? Check out our video on the “hidden side” of Linz – after sunset…

Short Cut Recipe TIP for the nutty flavor:

Store-bought sweet pastry is usually just plain dough, so it won’t have the nutty flavor Linzertorte is known for. You can easily add it:

How to add nuts to store-bought dough:

Grind your nuts – Use almonds or hazelnuts (or a mix) and grind them finely. About ½ to ¾ cup should be enough for a standard tart.
Mix into the dough – Before rolling it out, sprinkle the ground nuts over the dough and gently press them in with a rolling pin, or fold them into a thin layer of softened butter and brush over the base.
Optional nut topping – You can also sprinkle a little extra ground nut over the jam before adding the lattice strips. This gives that authentic Linzertorte crunch.

This way, even with store-bought dough, you’ll get that nutty, rich flavor that makes Linzertorte so special.

Is Linzertorte and the Afrikaans Jamtert the same thing?

Yes, Linzertorte and the Afrikaans Jamtert are very similar! Both are nutty, spiced tarts filled with jam and often have a lattice pattern on top.

The main differences are usually:

Nuts: Linzertorte traditionally uses ground almonds or hazelnuts, while Jamtert might sometimes skip the nuts or use slightly different ones.
Spices: Linzertorte often has cinnamon and cloves; Jamtert may be simpler, with just a hint of cinnamon.
Size and crust: Jamtert is often made in a standard cake pan rather than a tart pan, and can be a bit softer in texture.

But the overall idea – a jam-filled, spiced tart – is almost the same. If you like Jamtert, you’ll love Linzertorte!