Linzer Thumbprints – a delicious recipe with hazelnuts, flour, ground cinnamon, lemon juice, seedless raspberry jam. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the hazelnuts in a 350u00b0 oven for 6-7 minutes, until fragrant.
2
Prepare Basic Cookie Dough, combining 1/4 cup flour and 1/2 cup toasted hazelnuts in food processor at step 2; pulse 20 times or until the nuts are finely chopped. Transfer mixture to a bowl; add remaining flour, baking soda, ground cinnamon, and salt. Stir to combine. At step 3 of basic-cookie recipe (with egg white and vanilla), add fresh lemon juice. Scrape dough into a medium bowl. Place 1/4 cup finely chopped hazelnuts in a small bowl. Roll 1 tablespoon of the dough into a ball. Gently roll the dough in chopped nuts. Place 2 inches apart on 2 baking sheets lightly coated with cooking spray. Make an indentation in center of each cookie, going almost to the bottom. Using raspberry jam, fill each indentation with about 1/4 teaspoon.
3
Follow baking instructions for basic cookie. Store for 2 weeks at room temperature, or several months in the freezer.
29
kcal
Calories
6
g
Carbs
1
g
Protein
CarbsProtein
* 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 5 ingredients. The key ingredients include: 3/4 cup hazelnuts, 1/4 cup flour, 1/2 teaspoon ground cinnamon, 1 teaspoon fresh lemon juice, and more.
Yes, Linzer Thumbprints falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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