Linzer torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, but even walnuts or almonds are used, covered with a filling of redcurrant, raspberry, or apricot preserves.

Linzer torte is a holiday treat in the Austrian, Czech, Swiss, German, and Tirolean traditions, often eaten at Christmas.

In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book Wie mann die Linzer Dortten macht ("How to make the Linzer Torte"), found an even older Veronese recipe[clarification needed] from 1653 in Codex 35/31 in the archive of Admont Abbey.

Liz Linzer Torte, which stands out with its eye-catching packaging with a blue and white diamond pattern, is internationally renowned and claims to have a particularly juicy taste.

[5] Other suppliers of Linzer-style cakes and pastries include famous Viennese Kurkonditorei Oberlaa and the Ölz company.