Hazelnut-Raspberry Linzer Cookies Recipe

Name: Hazelnut-Raspberry Linzer Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces unsalted butter, at room temperature (2 sticks; 225g); 1 cup confectioner's sugar, plus 1/2 cup more for coating (4 1/2 ounces plus 2 1/4 ounces for coating; 125g plus 65g for coating); 1/2 cup granulated sugar (3.5 ounces; 100g); 2 teaspoons (10mL) vanilla extract; 1 teaspoon (3g) baking powder; 1 teaspoon (3g) ground cinnamon; 1/2 teaspoon (1.5g) salt; 1 cup hazelnut flour (5 ounces; 140g) (see note); 2 1/4 cups all-purpose flour (11.25 ounces; 320g), plus more for rolling out dough; 1 large egg (50g); 1 1/4 cups raspberry jam (10 ounces; 280g)

Servings: persons

8 ounces unsalted butter, at room temperature (2 sticks; 225g)
1 cup confectioner's sugar, plus 1/2 cup more for coating (4 1/2 ounces plus 2 1/4 ounces for coating; 125g plus 65g for coating)
1/2 cup granulated sugar (3.5 ounces; 100g)
2 teaspoons (10mL) vanilla extract
1 teaspoon (3g) baking powder
1 teaspoon (3g) ground cinnamon
1/2 teaspoon (1.5g) salt
1 cup hazelnut flour (5 ounces; 140g) (see note)
2 1/4 cups all-purpose flour (11.25 ounces; 320g), plus more for rolling out dough
1 large egg (50g)
1 1/4 cups raspberry jam (10 ounces; 280g)

1
In a stand mixer fitted with the paddle, beat butter, 1 cup confectioner's sugar, and granulated sugar at medium speed until creamy, about 2 minutes. Add vanilla extract, baking powder, cinnamon, and salt and beat until well combined.
2
Reduce mixer speed to low and add hazelnut flour, all-purpose flour, and egg to bowl and beat until dough comes together. Cover dough in plastic wrap and refrigerate for 1 hour.
3
Preheat oven to 375u00b0F and adjust racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats.
4
Lightly flour a clean work surface. Divide the dough into two equal portions. Roll out one of the dough portions to 1/8 inch thickness; wrap the remaining portion in plastic and keep refrigerated. Use Linzer cookie cutters to cut out the solid shapes (these will be the bottoms of each cookie) and carefully transfer them to one of the prepared baking sheets. Gather the scraps, roll out the dough, and repeat to make more solid cookies, and transfer to second prepared baking sheet.
5
Bake cookies until golden, about 10 minutes, rotating sheets front to back and top to bottom halfway through. Transfer baking sheets to wire racks and allow to cool for 3 minutes. Using a metal spatula, transfer cookies directly to wire racks.
6
When baking sheets have cooled, repeat Step 4 with the remaining portion of dough, this time using the cookie cutter with a punched-out center to cut the top cookies. Bake and cool top cookies according to Step 5.
7
Once the cookies have fully cooled, sift remaining 1/2 cup confectioner's sugar all over top cookies (the ones with the punched-out centers).
8
Spread the solid bottom cookies with jam. Place the top cookies on each to complete the sandwich cookies. Serve.

1099

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces unsalted butter, at room temperature (2 sticks; 225g), 1 cup confectioner's sugar, plus 1/2 cup more for coating (4 1/2 ounces plus 2 1/4 ounces for coating; 125g plus 65g for coating), 1/2 cup granulated sugar (3.5 ounces; 100g), 2 teaspoons (10mL) vanilla extract, and more.

Yes, Hazelnut-Raspberry Linzer Cookies Recipe 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.

That's it — enjoy your meal!