Adapted from a 2005 Gourmet recipe
4 hours, including 2 hours chill time
About 24 cookies, though it depends on what size cookies you make
You can certainly use store-bought jam, raspberry or otherwise. Feel free to swap out the hazelnuts for any other type of nut (I tried pecans one year and they were excellent!).
for the cookie dough
- 2/3 cup (3 ounces) hazelnuts, raw
- 1/2 cup (100 grams) brown sugar, packed
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 2 1/2 cups (300 grams) all-purpose flour
for the filling
- 10 oz. frozen raspberries
- 1/4 cup (50 grams) sugar
make the cookie dough
Preheat the oven to 350 degrees F.
Toast the hazelnuts in a baking pan until fragrant and golden brown, about 5-10 minutes. Once cool enough to handle, rub the toasted hazelnuts with a towel to remove as much of the skins as possible. Let them cool.
Combine the cooled nuts and about half of the sugar in a food processor and process until fine.
Combine the rest of the sugar with the butter and beat, in a stand mixer or with a hand mixer, on medium-high speed until pale fluffy, about 3 minutes. Add the baking powder, salt, cinnamon, and the hazelnut mixture and beat for 1 additional minute. Beat in the egg and the vanilla just until combined, about another 1 minute. Reduce the mixer speed to low and add the flour, mixing until combined.
Break the dough into two balls, form them into discs, and store them in the fridge (wrapped in plastic wrap or an alternative) for a minimum of 2 hours, or up to a couple of days.
make the raspberry jam
While the dough is resting, make the jam: In a small saucepan, combine the raspberries and sugar and heat over medium heat until the jam begins to bubble. Lower the heat to low and simmer until noticeably thick, about 10 minutes or so. Pour the jam into a small container and chill it in the fridge until you’re ready for it.
bake and assemble
Preheat the oven to 350 degrees F. Working with one disc at a time, roll the dough out to a thickness of 1/8 inch. (I like to do this between two sheets of parchment paper. You could also use wax paper, or thoroughly flour your surface and rolling pin. Also, the temperature is finicky here, so you may have to let the dough sit at room temperature for 10 minutes or so before you make significant progress, especially if you let the dough chill for more than an hour.)
Using cookie cutters, cut out the dough, making sure to create equal numbers of “windowed” and “non-windowed” shapes. I have never owned actual linzer cookie cutters (though if anyone’s reading and wants to get me a gift …) and accomplish this by using normal cookie cutters for the outside and using a paring knife to cut out the insides of half the cookies. They always turn out a bit uneven but nothing a dusting of powdered sugar won’t fix. 🙂
Place the cookies at least 1 inch apart (these do not spread, fortunately!) and bake for 10-15 minutes, until the edges are golden. If your cookies are particularly big or thick you may need up to 16-18 minutes total. Let the cookies cool.
To assemble, put a teaspoonful of jam on each non-windowed cookie, then gently sandwich the windowed cookies on top. Dust with powdered sugar, take a bunch of pretty pictures, then store in the fridge for up to 2 weeks (yet another reason these cookies are great). You can definitely eat one the moment they’re sandwiched, but I recommend waiting overnight to really go to town — like macarons, these cookies benefit from having time to meld in the fridge.