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Hazelnut Linzer cookies
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12 oz. butter, at room temperature
1 cup sugar
2 eggs
14 oz.ground, toasted hazelnuts
1/4 tsp. salt
1/2 tsp. cardamom
2 tsp. nutmeg
1 tbl. cinnamon
3-1/4 cups flour
1 tbl. baking powder
Raspberry jam
Preheat oven to 325* degrees.
Toast the hazelnuts and remove their skins. Grind the nuts in a coffee grinder.
In the bowl of a Kitchen Aid, using the paddle attachment or by hand, cream the butter and sugar together. Add the eggs, one at a time, and then add the ground hazelnuts.
In a small bowl, combine the salt, cardamom, nutmeg, cinnamon, flour and baking powder. Add the dry ingredients, a third at a time, to the wet mixture and stir until well combined.
Roll the dough into 1-inch balls and place on a cookie sheet about 1-1/2 inches apart. Press the centers of each cookie with your thumb to create an indentation. Fill the space with a teaspoon of raspberry jam.
Bake the cookies for 12 minutes. Turn the tray 180 degrees and continue to bake for an additional 12 minutes.
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