Linzer Torte Recipe History
In 1923, Hedwig Walser received for her birthday a cookbook entitled Oesterreichische Mehlspeisenküche, literally "Austrian Flour-Food Kitchen" but more reasonably "Austrian Bakery" or "Austrian Pastry", by Marie Giehrl. Eventually it made its way to her granddaughter Freya, aka Bundi, Ruegsegger.
The book contained a Linzer Torte recipe, two in fact, but Bundi instead modified the Reichenberger Torte recipe, replacing the apricot marmalade with the tart raspberry filling.
Bundi baked lavishly, so she annotated the recipe with scaled-up quantities for larger tortes.