These delicious sandwich cookies contain hazelnuts in the dough! They are crispy, tasty and sandwiched with chocolate spread: a real pleasure for all senses.
Read on how to make these perfect Hazelnut Linzer cookies the easy way!
What kind of recipe is this
This recipe is similar to the classic Linzer Cookies but has two main differences.
The first is that instead of almonds the dough contains hazelnuts. Secondly, the cookies are sandwiched with a chocolate hazelnut spread instead of jam.
The technique is almost the same but the end result is not exactly. The cookies made with hazelnuts are crispier and obviously the chocolate makes them taste differently. A new delicious experience which is absolutely worth trying.
What ingredients you need
You need quite simple ingredients for this recipe:
- hazelnuts - raw or roasted but without salt
- butter
- 1 egg
- all purpose flour
- sugar
- salt and vanilla
- chocolate spread such as Nutella or similar
👉The ingredient quantities with adjustable servings are below the post, in the recipe card
Preparation summary
These cookies are easy to make. A big part of the preparation happens in a food processor where you need to grind the hazelnuts together with the flour and the sugar.
Place the resulting mixture in a bowl and add the rest of the ingredients, except the chocolate spread. Make a dough and chill it for half an hour.
The rest is just rolling the dough, cutting round cookies, cutting a hole inside half of them with another cutter and baking.
After the cookies are cooled, sandwich them together with chocolate spread. Optionally sprinkle with powdered sugar.
Baking tips
Bake the cookies at 360º F/ 180º C for about 10 minutes, until the bottoms start becoming golden brown. The tops will be light.
These cookies are made without leaveners, same as the classic Linzer cookies. They don't spread during baking, which is perfectly fine.
I found that their texture is best 1-2 days after baking, stored in airtight containers.
Gifting options
These cookies are the perfect edible gift both for Christmas or for Valentine's day. You can arrange them in small boxes or wrap them in nice bags.
I used about 2 inch/ 5 cm cutter because I needed 26 sandwich cookies for my son's birthday celebration at school. But if you need bigger cookies and less as a quantity, you can use a larger cutter.
I hope you will like these delicious hazelnut linzers! They were a real success at my son's party. No matter if you make them for a gift or to eat at home, they will surely be a great addition to your holiday baking!
Here are few more recipes that you may like too:
- Vegan Olive Oil Cookies
- Ultimate Oreo Cheesecake Cookies
- Easy Snickerdoodle Cookie Recipe
- Cookie Cupcakes with Chocolate Mousse
- Vegan Double Chocolate Cookies {Gluten Free}
📝 Recipe
Hazelnut Linzer Cookies
Equipment
- Food Processor
Ingredients
- ½ cup/ 120 g butter, melted
- 1 large egg
- ½ cup / 70 g hazelnuts
- 1 ¾ cup/ 210 g all purpose flour
- 2 teaspoon vanilla extract
- ⅔ cup/ 135 g caster sugar
- ⅓ teaspoon salt
- ½ cup/ 150 g chocolate spread
- icing sugar , for coating, optional
Instructions
- In a food processor combine hazelnuts, flour and sugar. Process at high speed for 30-60 seconds, until the hazelnuts resemble very fine crumbs or powder.
- Transfer the mixture to a large bowl. Add the melted butter, egg, salt and vanilla. Stir with a wooden spoon and then use your hands to make a dough.
- Refrigerate the dough for 30-60 minutes.
- Preheat oven to 360º F/ 180º C. Line two large baking tins with sheets of parchment paper.
- Use a 2 inch/ 5 cm round cookie cutter to make the cookies. Use a smaller cutter to make a whole inside half of the cookies (I used a heart shaped fondant cutter).
- Bake for about 10 minutes or until the edges start becoming golden brown. Let the cookies cool and then sandwich them with the chocolate spread. Use a cookie without a hole for the bottom and one with a hole for the top.
- Sprinkle with icing sugar before serving.
Notes
- Store the cookies in airtight containers for up to a week.
- You can use larger cutters to make bigger cookies but less as a quantity.
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