Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hr 30 minutes (includes chilling)
  • Yield: 20 sandwich cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Chocolate hazelnut linzer cookies are the perfect holiday cookies! Rich and buttery, you’ll love these sandwich cookies filled with chocolate hazelnut spread.


Ingredients

  • 3/4 cup unsalted butter
  • 1 2/3 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup chopped hazelnuts
  • 1 tsp vanilla extract
  • 2 large egg yolks, at room temperature
  • 1 Tbsp milk
  • 3/4 cup chocolate hazelnut spread
  • powdered sugar, for dusting

Instructions

  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a large mixer bowl and let cool for 10 minutes.
  2. Whisk together flour, salt, and baking powder in a medium bowl. Combine sugar and hazelnuts in a food processor and pulse together until finely ground, about 1 minute.
  3. Add hazelnut-sugar and vanilla to mixer bowl with brown butter. Beat at medium speed for 1 minute, until well combined. Beat in egg yolks. Reduce speed to low and gradually add flour mixture just until incorporated. Add milk and mix on low speed until dough comes together in large pieces.
  4. Line two baking sheets with parchment paper and divide dough in half. Working with one portion of dough at a time, roll the dough out between 2 pieces of lightly floured parchment paper to just shy of 1/4-inch thick.
  5. Use a floured 2-inch round fluted cookie cutter to cut out rounds. Gather scraps, re-roll, and cut until you have 20 rounds. Repeat with remaining disk of dough and use a floured 1-inch round cutter (or snowflake cutter) to remove centers from 20 rounds.
  6. Use a metal spatula to place rounds on baking sheets and chill for 30 minutes. Preheat oven to 350°F.
  7. Bake, rotating pans halfway through, for 11 to 12 minutes, until lightly golden and edges are set. Cool cookies for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
  8. Place chocolate hazelnut spread in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Turn over whole cookies and pipe about 2 teaspoons spread in the center of each cookie (or use an offset spatula). Dust cutout cookies with powdered sugar and sandwich cookies together.
  9. Store cookies in a single layer in an airtight container at room temperature or in the refrigerator.

Notes

Make Ahead: Freeze the cut-outs until you’re ready to bake, then bake straight from the freezer, adding 1 to 2 minutes to baking time.