-
1
To toast the hazelnuts
-
2
1. Preheat oven to 375 degrees.
-
3
2. Place hazelnuts on baking sheet and toast for about 10 minutes, watching them so they don't burn.
-
4
3. Remove hazelnuts from oven and place them in a clean kitchen towel and rub them vigorously to remove the skins as much as possible. Set aside the nuts to allow them to cool.
-
5
4. Process the hazelnuts in a food processor until they are finely ground and set aside until they are completely cool.
-
6
To make the cookie dough
-
7
1. In a large bowl, cream the earth balance and the sugar until light and fluffy. Add the soy yogurt and beat until smooth. Stir in Vanilla.
-
8
2. In a separate bowl, whisk together the ground hazelnuts, flour, baking soda and spices. Add this to the earth balance and sugar mixture and beat until combined.
-
9
3. Divide dough into two discs and chill in refridgerator for at least an hour.
-
10
To bake the cookies
-
11
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
-
12
2. Roll out dough on lightly floured surface and cut out an even number of tops and bottoms.
-
13
3. Bake cookies for 8 minutes, until the edges are ever so slightly golden. Allow the cookies to cool on wire racks.
-
14
To assemble the cookies
-
15
1. Sift a layer of confectioner's sugar on to the cookie tops (the ones with the cutout).
-
16
2. Spread the cookie bottoms with a thin layer of jam.
-
17
3. Make the top cookie and the bottom cookie kiss and there! You have a linzer cookie!
