Hazelnut Linzer Cookies are delectable, nutty, jam-filled treats that are ideal for any occasion. Their rich hazelnut flavor, combined with the sweetness of raspberry jam, makes them a cookie lover's favorite.
Ingredients: 1 cup hazelnuts, finely ground. 1 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup raspberry jam or any preferred jam.
Instructions: Add the all-purpose flour, baking powder, and salt to a bowl and mix them together using a whisk. Spread the softened butter and sugar out in a different large bowl. Beat them together until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Two equal pieces of dough should be taken out and pressed into a disc shape. Cover the discs of dough with plastic wrap and put them in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put some flour on a surface and roll out one disc of the chilled dough until it's about 1/8-inch thick. Cut the cookies into any shape you want with a Linzer cookie cutter and then put them on the baking sheet that has been prepared. Use a smaller cookie cutter to make a window in the middle of half of the cookies. Put the cookies in an oven that is already hot and bake them for 10 to 12 minutes, or until the edges turn golden brown. Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down. Spread raspberry jam or any other jam you like on the cookies that don't have a window. Powdered sugar should be used to cover the cookies with the window. To make sandwich cookies, carefully press the cookies with jam on top of the cookies with powdered sugar. You are now ready to eat hazelnut linzer cookies.
Prep Time: 30 minutes
Cook Time: 12 minutes
Kabat Scarlett
