CATEGORY:

Desserts

SERVES:

18-20 Sandwich Cookies

Hazelnut Raspberry Linzer Cookies

INGREDIENTS
  • 2 cups all-purpose flour
  • 1/2 cup ground hazelnuts
  • 3/4 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup whole hazelnuts, finely chopped
  • Additional powdered sugar for dusting
METHOD / INSTRUCTIONS
  1. In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes. Add egg yolks and vanilla extract, mixing until fully incorporated.
  2. In a separate bowl, whisk together flour, ground hazelnuts, and salt.
  3. Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
  4. Divide dough in half, wrap each portion in plastic wrap, and refrigerate for 1 hour.
  5. Preheat oven to 350°F and line baking sheets with parchment paper.
  6. Roll out chilled dough on a lightly floured surface to 1/8-inch thickness.
  7. Cut out cookie rounds using a 2-inch round cookie cutter.
  8. For half the cookies, use a smaller cookie cutter to create a center cutout.
  9. Bake cookies for 10-12 minutes, until edges are lightly golden.
  10. Allow cookies to cool completely on a wire rack.
  11. Spread raspberry jam on the solid cookie bases.
  12. Dust the cutout cookies with powdered sugar.
  13. Carefully place cutout cookies on top of jam-covered bases.
  14. Sprinkle edges with finely chopped hazelnuts.

Share this recipe