In the realm of delectable treats, hazelnut linzer cookies stand out as a timeless classic, tantalizing taste buds with their combination of nutty richness and fruity sweetness. These charming cookies are crafted from a delicate shortbread dough enveloping a luscious layer of tangy blackberry jam, resulting in a symphony of flavors that will transport you to a realm of pure culinary bliss. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will unveil the secrets behind creating the perfect hazelnut linzer cookies with blackberry jam.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKBERRY-PECAN LINZER COOKIES
Aida Mollenkamp puts an American spin on her version of this Austrian sandwich cookie: Toasted pecans and brown sugar flavor the dough, and blackberry jam, a West Coast staple, makes a dark, earthy filling.
Provided by Aida Mollenkamp
Time 15m
Yield about 24 sandwich cookies
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor fitted with a blade and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, cinnamon, baking powder and salt in a large bowl until evenly combined. Set aside.
- Put the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy and light, 2 to 3 minutes. Turn off the mixer, scrape down the sides of the bowl and add the vanilla and egg yolk. Mix until well incorporated.
- Mix in the orange zest, ground pecan powder and the flour mixture until just incorporated. Divide the dough into two even pieces, pat each into a thin disk, enclose in plastic wrap and let rest in the refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange the racks in the upper and lower third of the oven. Line baking sheets with parchment paper. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of the rounds to make rings. Transfer the rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to the prepared baking sheets, leaving at least 1 inch between each cookie. Bake two sheets of cookies at a time until the undersides are golden, rotating the sheets halfway through, 12 to 15 minutes total. Cool 5 minutes on the sheets, and then remove to a wire rack to cool completely.
- Repeat until all the dough is used. To assemble the cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, and then top with a ring-shaped cookie.
HAZELNUT LINZER COOKIES WITH BLACKBERRY JAM
Provided by Karen DeMasco
Categories Cookies Food Processor Berry Citrus Fruit Nut Bake Christmas Blackberry Shower Hazelnut Jam or Jelly Bon Appétit
Yield Makes about 36 sandwiches
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in medium bowl to blend. Beat butter, 1 cup powdered sugar, and citrus peels in large bowl until fluffy. Beat in egg yolks. Beat in dry ingredients in 4 additions; beat in nuts. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour and up to 1 day.
- Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Roll out half of dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cutter, cut out rounds. Using 3/4-inch round cutter, cut out center of half of rounds to make rings. Transfer rounds and rings to prepared sheets. Gather dough scraps; chill.
- Bake cookies until golden, reversing sheets after 10 minutes, about 22 minutes total. Cool completely on sheets. Repeat until all dough is used. Do ahead Store airtight at room temperature up to 2 days or freeze up to 2 weeks.
- Arrange cookie rings on work surface. Sift powdered sugar over. Spread 1 teaspoon jam on each cookie round. Press rings onto jam on rounds. Do ahead Can be assembled 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.
HAZELNUT-CHOCOLATE LINZER COOKIES
Provided by Aida Mollenkamp
Categories dessert
Time 12h40m
Yield 50 cookies, 25 sandwiches
Number Of Ingredients 12
Steps:
- Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
- Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
- Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
- Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
- To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
- For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
LINZER COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Raspberry Hazelnut Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
- Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
- Whisk together flour, baking powder, salt, and cinnamon in a small bowl.
- Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
- With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.
- Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.
HAZELNUT LINZER COOKIES
Make and share this Hazelnut Linzer Cookies recipe from Food.com.
Provided by elena5412
Categories Dessert
Time 1h45m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Grind hazelnuts with 1/4 cup sugar.
- Stir together Flour, cinnamon, salt. Set aside.
- Cream butter, sugar, vanilla and egg yolks.
- Stir in dry ingredients.
- Pat into rectangle, wrap in plastic and refrigerate 1 hour.
- Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
- Cut small shape in half of the cookies.
- Place on parchment paper lined cookie sheet.
- Bake at 350 degrees 12- 14 minutes. Cool on rack.
- Heat preserves slightly in saucepan.
- Spoon 1/2 teaspoons preserves onto whole cookie.
- Dust cut-out tops with powdered sugar.
- Place dusted cookies on top of preserve covered cookies.
- Store in tins.
Tips:
- Choose high-quality ingredients. This will make a big difference in the flavor of your cookies.
- Be careful not to overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry.
- Let the cookies cool completely before filling them. This will help prevent the filling from seeping out.
- Use a variety of jams or preserves to fill the cookies. This will give you a variety of flavors to choose from.
- Garnish the cookies with powdered sugar or chopped nuts before serving. This will add a touch of elegance.
Conclusion:
Hazelnut linzer cookies with blackberry jam are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized with a variety of flavors. With these tips, you can make perfect linzer cookies every time.
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