Linz and its Linzer Torte
The oldest recipe is from a cookbook that is over 350 years old:
Even at this early date, the cookbook already included four different recipes for the Linzer Torte / Linzer Pastry. This is yet more proof for how generally popular and widely known the cake was already in the Baroque period!
A Recipe for "Original Linzer Torte":
150 g butter
250 g flour (700)
150 g powdered sugar
100 g roasted hazelnuts
Spices (vanilla, lemon, cinnamon, powdered cloves)
10 g baking powder
300 g red current jam
Knead the butter and sugar together. Knead in the flour sifted together with the baking powder, add nuts, egg and spices.
Chill the dough for some time, then take it out of the refrigerator and divide it into quarters. Roll out three quarters of the dough to a thickness of about 1,5 cm (for a 22 cm baking pan), cover it with red current jam. Shape the remaining dough into strips and lay them on top of the jam as a grid and around the edge. Daub with egg, sprinkle sliced almonds around the edge.
Bake for 40-45 minutes at about 190 degrees Celsius.
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