Easy to make Linzer cookies made with hazelnuts and filled with delicious raspberry jam. Let me show you how to make simple yet tasty Christmas cookies.
Servings 60 Cookies
- ⅔ cup (1 ⅓ stick | 150g) butter room temperature
- ¾ cup (150g) sugar granulated, brown, or cane sugar
- 0.5 tsp salt
- 1 egg
- 1 lemon only zest
- 1 tsp ground cinnamon
- 0.5 tsp ground clove
- 1 tsp vanilla extract
- 1.5 cups (150g) ground hazelnuts
- 1.5 cups (200g) all-purpose flour
- ⅝ cup (200g) raspberry jam Hero Delicia
In a large bowl using a hand-held or stand mixer beat the butter, sugar, and salt until creamy. Add the egg and mix until pale. Mix in the lemon zest and spices. Add the ground hazelnuts and flour and mix until well combined.
Form your dough in a ball, wrap with plastic foil, and refrigerate for at least 30-60 minutes. It's easier to work with cold dough.
Preheat your oven to 180° C / 350° F.
Roll out ⅔ of the dough (put the other ⅓ back in the fridge) between two parchment papers using a rolling pin to ~0.2in/5mm. Spread the jam on top.
Roll out the rest of the dough the same way. Cut into long strips and put them into the freezer for just a few minutes. Starting at one corner, lay each strip on top of the jam.
Bake the large Linzer cookie for 20 minutes. Let it cool down on the baking tray.
Slice into little Linzer strips and store them in an airtight container for up to one week.
- Use a scale to divide the dough into ⅔ and ⅓.
Calories: 66kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 27mg | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1.4mg | Calcium: 6mg | Iron: 0.3mg