Chocolate Linzer Cookies
These easy Chocolate Linzer Cookies feature rich cocoa and toasted hazelnut cookies sandwiched together with creamy chocolate-hazelnut spread. Finished with a delicate dusting of powdered sugar, these elegant chocolate sandwich cookies are perfect for Christmas, holidays, or any special occasion.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Food processor
- Measuring cups and spoons
- Whisk
- Rolling Pin
- Linzer cookie cutters or round cookie cutters
- Small decorative cookie cutter
- Baking sheets
- Parchment paper
- Wire cooling rack
- Fine mesh sieve
- Spatula
Ingredients
- 1 cup finely ground toasted hazelnuts
- ¾ cup all-purpose flour
- ⅓ cup + 2 tbsp unsweetened cocoa powder
- ¼ tsp fine salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup chocolate-hazelnut spread
- Powdered sugar for dusting
Instructions
- Toast the hazelnuts if needed, let them cool completely, and grind them into a fine powder using a food processor.
- In a medium bowl, whisk together the ground hazelnuts, flour, cocoa powder, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar until creamy and fluffy.
- Add the egg yolk and vanilla extract, then mix until fully combined.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough to approximately ⅛ inch thick on a lightly floured surface.
- Cut out cookies using a round or fluted cookie cutter. Cut decorative shapes from the center of half the cookies.
- Arrange the cookies on the prepared baking sheets and bake for 8-10 minutes, until set.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Dust the cookies with decorative cutouts generously with powdered sugar.
- Spread approximately 1 teaspoon of chocolate-hazelnut spread onto each solid cookie base.
- Place the powdered-sugar-dusted cookies on top and gently press to create sandwiches.
- Serve immediately or store in an airtight container.
