Based on the classic Austrian Linzer torte, these cookies feature rich and buttery hazelnut shortbreads sandwiching a sweet-tart raspberry jam filling.
Step 1: Make Hazelnut Flour (If Needed)
If you can't find pre-made hazelnut flour, you can make your own by toasting whole hazelnuts in a 350°F oven until the skins begin to blister, about 14 minutes. Let cool slightly, then rub off the skins with a clean kitchen towel and pulse in a food processor until finely ground.
Step 2: Make the Dough
In a stand mixer fitted with the paddle, beat 8 ounces (2 sticks; 225g) butter with 1 cup (200g) confectioner's sugar and a half cup (100g) granulated sugar until creamy, about 2 minutes. Add a teaspoon (3g) of baking powder, a teaspoon (3g) of cinnamon, a half teaspoon (1.5g) of table salt, and 2 teaspoons (10mL) of vanilla extract and beat until combined. Reduce the mixer speed and beat in a cup (140g) of hazelnut flour, 2 1/4 cups (320g) of all-purpose flour, and an egg, beating until a dense dough forms. Wrap the dough in plastic and refrigerate for 1 hour, then divide it into 2 equal portions.
Step 3: Roll Out Half the Dough
On a lightly floured work surface, roll out one portion of the dough 1/8 inch thick.
Linzer Cookie Cutters
A Linzer cookie cutter set makes it easy to cut the solid bottom cookies and perforated top cookies. You can also use a ring cutter set that has multiple sizes, from large to small rings.
Step 4: Cut Out Solid Bottom Cookies and Bake
Cut out the solid bottom cookies, then gather up and re-roll the scraps and cut out more solid bottom cookies. Transfer to parchment- or silicone-lined baking sheets and bake in a 375°F oven until golden, about 10 minutes. Let cool.
Cutter for Top Cookies
A specially designed cookie cutter punches out ring-like cookies for the top of each Linzer cookie sandwich; some sets come with fun decorative shapes.
Step 5: Cut Top Cookies
Roll out the second portion of dough on a lightly floured work surface and punch out the top cookies, which will have a cutout in the center of each.
Step 6: Bake Top Cookies
While the solid bottom cookies are cooling on wire racks, transfer the top cookies to the baking sheets and bake until golden. Feel free to bake the tiny little center cutouts from the top cookies, too.
Step 7: Cool, then Sugar Top Cookies
Once the top cookies are baked and cooled, shower confectioner's sugar all over them by tapping it through a fine-mesh strainer.
Sugared Top Cookies
You'll get the most even coverage of confectioner's sugar by holding the fine-mesh strainer at least a couple of feet above the cookies when showering the sugar down on them.
Step 8: Spread Jam on Bottom Cookies
Spread a thin, even layer of jam on each of the bottom cookies. This recipe calls for raspberry jam, but feel free to substitute other jams such as red currant, apricot, or plum.
Step 9: Assemble Cookie Sandwiches
Set a sugared top cookie on top of a jam-covered bottom cookie to form each cookie sandwich. You can see that sprinkling the sugar on the top cookies before assembling the sandwiches allows the jam to show clearly through each cutout.
Perfect for the Holidays
Beautiful Linzer cookies, with their snowy sugar-covered tops, jam-filled centers, and decorative designs, make a perfect, festive holiday treat.