‘Tis the season for Christmas Cookie Recipes, and this Chocolate Hazelnut Linzer Cookies will rank high on your list! So beautiful to present and even more delicious to eat!
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!
These cookies are so dainty and beautiful they deserve their own fancy cake stand. The fancier the better in my opinion.
I found this inexpensive brass cake stand at Home Goods and then dressed it up with some “faux greenery” and a bright red ribbon, and presto! Instant Christmas!
To create the design you’ll need a Linzer Cookie Cutter Set (see recipe card for link)
I really like this set because it comes with a few different shapes. I use the star for Christmas and then the heart for Valentine’s Day.
The bottoms of the cookies are made with the basic cutter, with no inserts. This is actually a great shape all on its own and would be great to use for other things, like cheese coins.
Then when it comes time to make the tops, just twist in the shape and away you go!
Once the cookies are baked, dust the tops with powdered sugar…
Dollop on the Nutella to the bottoms, or raspberry jam would be nice too!
Sandwich the two together, et voila!
MORE HOLIDAY RECIPES!
- The Marigoon: Easiest Christmas Cookie EVER!
- Easy Almond Croissants
- Easy Gingerbread Cookie Recipe
- Beautiful Ile Flottante with Spun Sugar
Please let me know if you make this recipe by leaving a rating and review below!
- 1 cup (240 g) butter
- 1 ¼ cups (125 g) powdered sugar
- 1 egg
- 1 egg yolk
- 2 tsp (10 ml) vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 2 cups (240g) of Hazelnut Flour or Hazelnut meal (same thing)
- ½ tsp salt (2.5 ml)
- ¼ tsp (1.25 ml) baking powder
- 1/3 cup (80 ml) chocolate hazelnut spread (Nutella or other brand)
- 2-3 tbsp (26-39g) powdered sugar for dusting
- Beat butter with an electric mixer until pale and fluffy. Then slowly add the sugar in stages until smooth and fluffy. Add in egg and egg yolk one at a time until well combined.
- Then add vanilla extract.
- In a smaller bowl combine all-purpose flour, hazelnut flour, salt, baking powder. Whisk together until combined. Add to the flour mixture to the butter mixture in thirds, until combined.
- The dough will be very sticky. Remove the dough and form into 2 equal-sized mounds, place on parchment paper or wax paper. Flatten into disks (by folding the paper over it. It will be easier this way than handling it since it is so sticky!) and wrap in paper well. Refrigerate at least 4 hours or over night.
- Then roll out one disk on a floured surface to 1/8 thick. Using the bottom half of the Linzer cookie cutter, cut out the bottoms and place on a parchment lined cookie sheet.
- Bake bottoms at 350F (176C) for 10 mins. Remove and allow to cool on baking tray. They will continue to “bake” this way sitting on the hot tray and firm up.
- Then add the star attachment to the Linzer cookie cutter and cut out the tops. Bake tops for just 9 mins. Allow to cool on tray as well.
- Once the cookies are cooled, dust the tops with powdered sugar.
- Then dollop a small amount (about the size of a marble) of Nutella on the bottom cookie, in the center. Top with star tops.
Cookies could be baked the day before and assembled the day of.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 62 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 52mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 2g