Description

These elegant Chocolate Hazelnut Linzers pair a rich, brownie-like cocoa dough with a velvety nut spread for a sophisticated twist on the classic sandwich cookie. Sparkling sugar and peek-a-boo windows make them a stunning addition to any dessert platter or festive gathering.

Ingredients

2 1/4 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup chocolate-hazelnut spread
2 tablespoons sparkling sugar

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Instructions

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined and uniform in color.
In a large bowl, cream the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is light and fluffy.
Beat in the egg and vanilla extract until just combined, being careful not to over-mix.
On low mixer speed, gradually add the dry ingredients to the butter mixture, mixing until a dark dough forms.
Divide the dough into two disks, wrap tightly in plastic, and refrigerate for at least 30 minutes.
Roll the dough between two sheets of parchment paper to 1/8-inch thickness, then chill the rolled sheets for another hour.
Preheat oven to 350°F (175°C) and cut cookies into 2-inch rounds, using a smaller cutter to create windows in half of the cookies.
Bake for 7 to 10 minutes until the edges are set, cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread a teaspoon of hazelnut spread on the solid cookie bases and top with the windowed cookies, pressing gently to secure.

Notes

To ensure clean edges on your window cut-outs, keep the dough very cold and dip your cookie cutters in flour before each press. If the dough starts to soften too much while rolling, return it to the freezer for five minutes to firm up again before continuing.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: European