RecipeNowRecipeNow
Get ready to impress your friends and family with these delicious Hazelnut Linzer Cookies! With their delicate, nutty flavor and sweet raspberry jam filling, these cookies not only taste amazing but also look absolutely gorgeous on your cookie platter. They're perfect for festive gatherings, a cozy afternoon tea, or just about any occasion that calls for a sweet treat. Plus, that heavenly aroma wafting from your oven as they bake is pure magic.
Preheat your oven to 350°F (175°C).
In a food processor, grind the toasted hazelnuts until finely ground but not pasty.
In a mixing bowl, combine the ground hazelnuts, flour, salt, and cinnamon. Set aside.
In another bowl, cream the softened butter and sugar together until light and fluffy. Add the vanilla extract and egg yolks, beating well until combined.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Form the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes or until firm.
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies, and with half of the rounds, cut out smaller rounds or shapes from the centers to create tops.
Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are lightly browned. Cool on a wire rack.
Spread a thin layer of raspberry jam on each bottom cookie and gently place a top cookie over the jam, pressing lightly.
Dust the finished cookies with powdered sugar and enjoy!
