Hazelnut Linzer Cookies – a delicious recipe with unsalted butter, icing sugar, salt, cinnamon, ground hazelnut meal, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350u00b0F (160u00b0C fan oven).", "Mix butter and sugar until blended, either with a mixer or by hand. Do not cream mixture as you would chocolate chip cookies.", "Add vanilla, cinnamon and salt, then mix in the toasted hazelnut flour. Mix in flour and starch until just combined. Do not overwork the dough!
2
Chill the dough, wrapped in plastic, for at least 20 minutes.", "For sandwich cookies, roll out to 3mm (1/8"") thick. For regular shortbread, 4-5mm. Cut into desired shapes. For traditional Linzers, use a smaller cutter to make a ""window"" in the sandwich tops.", "Place cutouts on a parchment lined baking tray and chill in the freezer for a few minutes. This helps the biscuits to keep their shape in the oven.
3
Bake until edges are lightly browned, 8-10 minutes for thinner cookies, 10-12 for thicker.", "When cool, sift icing sugar over the tops with cutouts. Spread a teaspoon of jam on each of the remaining halves and sandwich the tops/bottoms together."]
377
kcal
Calories
25
g
Fat
37
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 120 grams unsalted butter, room temperature, 52 grams icing sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and more.
Yes, Hazelnut Linzer Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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