Hazelnut Linzer Cookies

🧂 Ingredients

• 225 g unsalted butter

  softened
• 100 g brown sugar
• 50 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 100 g hazelnut flour

  can sub with almond flour
• 380 g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 50 g hazelnut spread

Instructions

• 1 In a large bowl, beat the butter and both sugars with an electric mixer at
  medium-high speed until light and creamy. Add in eggs and vanilla extract and
  beat until combined.
• 2 In a medium bowl, stir together hazelnut flour, all-purpose flour, baking
  powder, and salt. Add this to the large mixing bowl of wet ingredients and mix
  on low speed until combined.
• 3 Turn the dough out onto a sheet of plastic wrap and divide the dough in half.
  Press each half into a flattened disc, wrap in plastic wrap, and refrigerate for
  at least 2 hours or overnight.
• 4 Preheat oven to 350°F and line two baking sheets with parchment paper.
• 5 Take one disc of dough out of the fridge and let it sit at room temperature for
  5-10 minutes before rolling out.
• 6 On a floured surface, roll out one disc of dough to ⅛ inch (3mm) thick. Using a
  3-inch round cookie cutter, cut out cookie rounds that will become the bottom
  cookies.
• 7 Carefully transfer cookies to a baking sheet, leaving about 1 inch in between
  cookies. Re-roll the scraps and repeat.
• 8 Bake the bottom cookies for 10 minutes until the edges are lightly browned. Let
  cool on a wire rack.
• 9 Repeat steps 2-4 with the other section of dough as above.
• 10 After transferring the cookie rounds to the baking sheet, With a mini cookie
  cutter in the shape of your choice, cut out the middle of each cookie round.
  Lift up the cut out with a toothpick and bake them on the same sheet or re-roll
  as scraps.
• 11 Bake the top cookies for 9 minutes until edges are lightly browned. Let cool on
  a wire rack.
• 12 Invert the bottom cookies and spread 1-2 teaspoons of hazelnut spread onto each
  cookie.
• 13 With a small sieve, dust the top cookies with powdered sugar. Sandwich a
  matching top and bottom cookie together and press together gently.

Nutrition Info