Linzer Cookies
52
- Prep Time20 min
- Total Time2 h 15 min
- Makes16 sandwich cookies
Photo, Roberto Caruso.
Toasted hazelnuts add a delightful nutty flavour to these buttery, jam-filled sandwich cookies
Ingredients
1 cup roasted, peeled hazelnuts
2 cups all-purpose flour
1 1/4 tsp cinnamon
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground cloves
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup raspberry jam
icing sugar
Instructions
PULSE hazelnuts in food processor until finely ground. Add flour, cinnamon, baking powder, salt and cloves and pulse until just combined.
BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl until fluffy, about 3 min. Beat in egg and vanilla until combined. Stir in flour mixture until just combined.
DIVIDE in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.
PREHEAT oven to 350F. Line 2 baking sheets with parchment. Roll 1 dough disc on a lightly floured surface to ¼-in. thickness. Cut out circles using a 3-in. round fluted cookie cutter, rerolling scraps and refrigerating as needed. Then, using a 1-in. round fluted cutter or the end of a large piping tip, cut out centres of half of the circles. Place all circles 1 in. apart on prepared sheets and chill for 15 min.
BAKE until golden brown, 10 to 12 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.
FLIP solid cookies over and spread 2 tsp jam on each. Dust tops of remaining cookies with icing sugar and set on top of jam-covered cookies.
Kitchen tip
To roast hazelnuts, bake at 325F on a rimmed baking sheet until brown with skin blistered, 13 to 15 min. Let cool. Rub with both hands to remove skin.
Nutrition (per cookie)
Calories 295, Protein 4g, Carbohydrates 33g, Fat 17g, Fibre 2g, Sodium 92mg.
Check out more of our best shortbread cookie recipes.
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