I think the spelling should be Linzertorte (one word, without the space) --Roses2at 09:57, 31 July 2010 (BST)
Re the Lattice cutter discussion, did you use that device to make the lattice in this photo for Linzertorte? Cos it looks very good!!
I'll try and ask some of Austrian friends about how they make their shortcrust pastry for it (but I'm certain your recipe is authentic and perfectly OK). --Roses2at 10:05, 31 July 2010 (BST)
The picture is a public domain one. I find the pastry used in this recipe is too delicate to use with my own lattice cutter. Need a much better one to produce the lattice in the image --JuliaBalbilla 10:56, 31 July 2010 (BST)
Yep, definitely butter and an egg in the published recipes in German I've seen so far, but need to confirm with a local. Will possibly be seeing someone (she is from Linz) next weekend who can hopefully answer. If not, I'll pluck up the courage to ask in the bakery round the corner or the bread/cakes counter at supermarket in town. Have also seen ground hazelnuts being used instead of ground almonds - not sure if this improves or changes the bindability (?? new word, just invented) of the pastry. --Roses2at 11:35, 31 July 2010 (BST)