Happy December! Christmas season has arrived and it’s the perfect time to bake bake and bake! As you might know, Linzer cookies are always on my baking list and I’m always trying to create new flavors. Today, I introduce you to these cookies that are packed with toasted hazelnuts, orange, cinnamon and filled with Nutella.
Also, don’t forget to follow me on Instagram. I’ve partnered with some of my favorite food bloggers to gift one lucky person a 5 Qt. KitenAid stand mixer and the best part is that you pick the color. We will close this giveaway on Friday. Don’t forget to enter! This GIVEAWAY is just on Instagram.
Now, let’s go back to the recipe.
Before you decide to make these cookies, be sure to get Linzer cookie cutters, you can find them at Walmart, Michaels, Target or you can buy them online. Here is a picture.
Yield about 24 cookies
Also, you have to toast the hazelnuts. How to toast them? Here are the instructions:
How do I toast hazelnuts?
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Place hazelnuts on the baking with parchment paper and toast them just until they become aromatic, about 5-7 minutes.
- You have to watch them carefully because they can get dark super fast.
- Wrap hazelnuts in a kitchen towel and let steam 1 minute. Rub hazelnuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.
Now, for this recipe you need your ground hazelnuts. I usually place my cooled toasted nuts into a blender (or you can do it in a food processor). Add one tablespoon of powdered sugar and blend them until finely ground but not mushy.
Let’s make the cookies!!
For the cookies
2 cups all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup ground toasted hazelnuts
1/4 teaspoon cinnamon
1/2 cup unsalted butter, at room temperature
2/3 cup white granulated sugar
orange zest from 2 medium size oranges
1 egg, room temperature
1/2 teaspoon vanilla
For the filling
a small jar of Nutella
1/2 cup powdered sugar
For the cookies
1.- In a bowl mix: flour, baking powder, baking soda,salt, hazelnuts and cinnamon. Set aside.
2.-In another bowl and using a mixer, beat butter for a couple of minutes. Then, add granulated sugar and mix for a couple of minutes. Add egg, mix for a minute. Add vanilla, mix. Add zest, mix.
3.- Add dry ingredients and mix until it forms a dough. Make a ball and wrap it with plastic. Place it in the fridge and let it rest overnight.
4.- Preheat the oven to 375˚ F.
5.-Line baking sheets with parchment paper . On a lightly floured surface, roll the dough out to 1/8-inch thick.
6.- Using linzer cookie cutters: To make the bottom cookie, simply take the cookie cutter apart by squeezing the edge and releasing. This will give you a cookie cutter to make the base/bottom cookie.
Then, put the cookie cutter back together to make the top cookie. When pressing down on the dough with the cutter, simply press the ejector. Remember you will need the same amount of bottoms and tops.
7.-Transfer to the prepared baking sheets. Re-roll dough scraps as needed.
8.- Before baking, place the cookies in the fridge for 10 minutes to chill. This will help to keep the shape of the cookies/
9.-Bake, rotating the pans halfway through the bake time, until beginning to brown and just set, about 10 minutes. Transfer to a wire rack and let cool completely before filling.
For the filling
Place the cookies with the holes in them on a cookie sheet and sift the confectioners’ sugar over the top. Turn the remaining cookies flat side up and spoon 1/2 teaspoon of Nutella into the center. Stick both parts together and enjoy!