Description
These elegant chocolate hazelnut linzer cookies pair a tender cocoa-infused shortbread with a luscious, creamy Nutella center. They are perfect for holiday gifting or as a sophisticated accompaniment to your favorite cup of tea.
Ingredients
- All-purpose flour
- Dutch process cocoa powder
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Salt
- Baking powder
- Chocolate-hazelnut spread (Nutella)
- Sparkling sugar
Instructions
- In a medium-sized bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until the cocoa is evenly distributed.
- Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
- Reduce the mixer speed and add the egg and vanilla extract, beating until just combined.
- Add the dry flour and cocoa mixture on low speed, stirring until the dough forms a ball, then divide into two flat disks.
- Wrap the disks tightly in plastic and refrigerate for 30 to 60 minutes to make the dough easier to handle.
- Roll each disk between parchment paper to 1/8-inch thickness, then stack the sheets and refrigerate for another hour until very firm.
- Preheat your oven to 350°F (175°C) and cut out 2-inch cookie bases, removing the centers from half of them to create the top windows.
- Bake the cookies on parchment-lined sheets for 7 to 10 minutes until the edges are set, then allow them to cool completely.
- Spread a teaspoon of Nutella on each solid base cookie and gently press a cutout top cookie onto the filling to assemble.
Notes
To ensure the most professional finish, chill your baking sheets before placing the dough on them. This prevents the butter from melting prematurely and helps the cookies maintain their intricate cutout shapes during the first few minutes of baking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: European-American