Linzer Torte Recipe The Linzer Torte, named after the city of Linz, Austria, is the oldest-known torte in the world. It's an Austrian and Hungarian torte with a lattice design on top of the pastry. Our recipe here calls for the Apricot Preserves, but you can choose your favorite of our jams to bring to life this holiday classic. Austrian, Hungarian, Swiss, German, and Tirolean traditions, often prepare the Linzer Torte for Christmas time.

Linzer Torte Recipe   (9" spring form pan)
• 1 1/3 cup flour
• 1/3 cup corn starch
• 4.5 oz unsalted cold butter cut to cubes
• 2/3 cup sugar
• 2 tablespoons vanilla sugar
• 1 egg
• 3 egg yolks
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• 5 oz  ground almonds
• Juice of ½ lemon
• Lemon zest of ½  lemon
• 1 jar (8.8 oz) Fruits of Galilee apricot Preserves
• 1 tablespoon apricot liqueur

Preheat the oven to 340° F

Put flour, corn starch, the chopped butter, sugar, vanilla sugar, the egg, two egg yolks, the spices and the ground almonds into a bowl.

Add the lemon juice and the lemon zest and knead it thoroughly.

Wrap the dough in plastic wrap and refrigerate for about half an hour.

Mix the apricot preserves and the liquor.

Take two third of the dough and press it onto the bottom and up the sides of the buttered spring form pan.

Spread the marmalade over the bottom.

Take the remaining dough and cut it into 1 inch strips.

Lay half the strips, evenly spaced across the torte and then turn the pan a quarter turn and lay the remaining strips across the first strips.

Spread the strips with the remaining egg yolk.

Bake the pastry for about 35-40 minutes or until the pastry is golden brown and set.

Enjoy!