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Hazelnut-Chocolate Linzer Cookies (Aida Mollenkamp) Recipe

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Hazelnut-Chocolate Linzer Cookies (Aida Mollenkamp)
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Ingredients
24
Count
Nutrition
257
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
  2. Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
  3. Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
  4. When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
  5. Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to awire rack to cool completely. Repeat until all dough is used.
  6. To assemble cookies, spread 1 teaspoon of the chocolate-spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.
  7. Blackberry-Pecan Linzer Cookies:
  8. Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.
  9. Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.
  10. Mix in the orange zest, ground pecan powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.
  11. When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.
  12. Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used.
  13. To assemble cookies, spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.58 Kcal (1074 kJ)
Calories from fat 187.43 Kcal
% Daily Value*
Total Fat 20.83g 32%
Cholesterol 53.92mg 18%
Sodium 56.09mg 2%
Potassium 82.87mg 2%
Total Carbs 21.93g 7%
Sugars 6.46g 26%
Dietary Fiber 1.21g 5%
Protein 2.65g 5%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 6%
Iron 0.6mg 3%
Calcium 25.1mg 3%
Amount Per 100 g
Calories 524.21 Kcal (2195 kJ)
Calories from fat 382.92 Kcal
% Daily Value*
Total Fat 42.55g 32%
Cholesterol 110.17mg 18%
Sodium 114.6mg 2%
Potassium 169.3mg 2%
Total Carbs 44.81g 7%
Sugars 13.19g 26%
Dietary Fiber 2.47g 5%
Protein 5.42g 5%
Vitamin C 1.7mg 1%
Vitamin A 0.4mg 6%
Iron 1.1mg 3%
Calcium 51.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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