A high proportion of nuts and a dash of cocoa make this a “brown” Linzertorte. European bakers also use rice paper (Oblaten) on the bottom crust to protect it from the preserves, which would make it soggy. Chef Rodgers solved the problem by brushing the crust with egg white (a major ingredient in Oblaten), pre-baking it first. The choice of preserved is up to you. Chef Rodgers votes for black currants.