Linzer cookies (hazelnut dough)

April 6, 2014 at 4:07 pm 1 comment

Linzer cookieLinzer cookies are descendants of one of the oldest known tarts (Linzertorte) originating from an Austrian abbey recipe dating from the mid-1600s. Linzers are basically two butter or nut-based dough cookies sandwiched between jam with the top cookie having a cut-out or “Linzer eye” exposing the filling.

I found a Martha Stewart cookie cutter set on sale recently and decided to add it to my collection as I have always wanted to try making these beautiful cookies. linzer cut out

I used the dough recipe which came with the cutter set and it was delicious.  Use fine chocolate or preserves and jams, not jelly, for the filling.

Hazelnut Sandwich Cookies (Martha Stewart)

Makes about 3 dozen

2 1/2 cups flour (plus extra for rolling out dough)

3/4 cup granulated sugar

3/4 teaspoon baking powder

1/2 teaspoon fine salt

1/2 teaspoon cinnamon

1 cup hazelnuts, roasted and skinned*

1 cup (2 sticks) unsalted butter at room temperature

2 large egg yolks

2 teaspoons pure vanilla extract

confectioners’ sugar for dusting

3/4 cup desired filling. Can use jam, preserves or melted semisweet chocolate

Dough can be refigerated overnight or frozen up to a month.

*Hazelnut skins are bitter.  More about how to skin hazelnuts.

In a medium bowl, whisk together flour, granulated sugar, packing powder, sale and cinnamon. In a food processor or blender, pulse hazelnuts with 1/4 cup flour mixture until finely ground.  Add remaining flour mixture and process to combine. Add butter and pulse until mixture resembles coarse meal. Add egg yolks and vanilla and pulse until dough just comes together. Form dough into two disks. Wrap in plastic and refrigerate 30 minutes.

Preheat oven to 350 F, with racks in upper and lower thirds. Working with one disk at a time, roll out dough between floured parchment paper to 1/8″ thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes.DSC_1617

With a lightly floured linzer cookie cutter, cut out the dough. (If dough becomes too soft, refrigerate a few minutes and re-roll scraps if desired.)

Place cookies 1 inch apart on two parchment-lined cookie sheets. With the smaller side of the cutter, cut out dough in centers of half of the cookies.

Bake until cookies begin to brown at edges, 10-12 minutes and rotate sheets halfway through baking. If desired, bake small cut-outs separately, 5-7 minutes. Transfer cookies to wire racks and let cook completely.

Linzer cookie trayDough can be refrigerated overnight or frozen up to 1 month and thawed in refrigerator. Let sit at room temperature until soft enough to roll.


Entry filed under: hazelnut, jams, linzer, linzertorte. Tags: , , , , .

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1 Comment Add your own

  • 1. plasterers bristol  |  February 26, 2015 at 1:30 pm

    yum, this looks super delicious. Thanks for posting up this.



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