Linzer Torte

How to make the pastry:

Chop up all the ingredients with a knife on a chopping board then quickly knead them into a soft dough (add flour as required) and leave in the fridge for at least one hour. Grease a springform cake tin, press in 2/3 of the dough and glaze all over with jam not quite to the edge. Shape the remaining dough into pencil-thin sticks on the floured surface (add some more flour as required) and place this on top of the jam to make a lattice shape. Glaze with the whisked egg yolk and bake at 190° C for approx. 45 minutes. Serve the next day with icing sugar sprinkled on top. However, the Linzer Torte tastes best after 2-3 days.

Best wishes of culinary success and enjoy the recipe!

The Oberhofer family
and the cooking team from Ritterhof with chef Leo

Family Oberhofer


The fields marked with * are mandatory.
This website uses cookie profiling by third parties to show you advertisements that you may find appealing. If you would like to find out more or if you would like to disable the use of cookies, please click here. If you click on any other element on this website and NOT on the link above, you automatically agree to the use of cookies.