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Hazelnut Linzer Cookies

Now that the Super Bowl has come and gone, all focus will turn to the big 14th of February. Which means prepare yourself for the red and pink overload that will soon take over the interwebs. I admit, I do have one or two desserts planned within that color scheme. But I've decided to take it easy on your eyes today, and give you something a little mellowed out. 

Ladies and gents, meet my hazelnut linzer cookies. Similar to my original melt-in-your-mouth linzer cookie, except I've added hazelnuts and cinnamon to the dough. And sandwiched them with Nutella. What better way to show your spouse how much you love them than by adding some Nutella to their menu? I mean, we all know Nutella is EXTREMELY hard to share, so making these would be a true act of romance.

But forget Valentine's Day for a second. Today actually happens to be a very special holiday in itself. Today is World Nutella Day! Yes, there is an entire day dedicated to the nation's love of Nutella. And thanks to me, we are well-prepared for the celebration!

And I'm not just referring to these cookies. Of course, these cookies are super simple to make and highlight Nutella in it's raw form, but maybe you're feeling a little too lazy to cut out all the shapes. No problem. I've got you covered. Try some molten Nutella lava cake, or Nutella-stuffed chocolate chip cookies. Better yet, try these Nutella crack brownies. Or even these triple chocolate Nutella cupcakes.

Wait, I have an even better idea. Try them all! Most of them are small-batch recipes, so you won't have any leftovers. Psh. Who am I kidding? This is Nutella we're talking about.

Hazelnut-Linzer Cookies

Yield: 36 individual cookies and 18 sandwiches
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1 and 1/4 cups all-purpose flour
1/2 cup ground hazelnuts
6 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
6 tablespoons granulated sugar
2 tablespoons dark brown sugar
1 egg
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)

Powdered sugar, for sprinkling


Preheat oven to 350 degrees F.

In a small bowl, whisk together flour, hazelnuts, cornstarch, and cinnamon. Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl. Add egg and vanilla and beat until combined. Scrape down the sides of the bowl once more. Add dry ingredients and beat until just incorporated.

Generously flour a large work surface. The cookie dough will be slightly sticky, so be sure to use floured hands when working with it.

Working with one chunk of dough at a time, roll the dough out to be between 1/8 and 1/4 inch thick. Use your preferred cookie cutter to cut out tops and bottoms.

If the dough sticks to the work surface and the shapes aren't coming out easily, don't be afraid to grab up all the dough and start over again. Flour the surface, rolling pin, and cookie cutter as many times as you need to.

Transfer the cookies to an ungreased cookie sheet. Bake for 9 minutes. Let cool on sheet for 2-3 minutes, before transferring to a wire rack to cool completely.

Sift some powdered sugar over the cookies that will go on top. Spread some Nutella onto the underside of the cookie that will go on the bottom, then sandwich with the top cookie.

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