No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Linzer Sandwiches

Serve these linzer sandwiches after dinner for a beautiful and delicious dessert.

  • Yield: Makes about 16
Linzer Sandwiches

Source: Martha Stewart Living Television


  • 5 ounces unblanched hazelnuts (1 cup)
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour, plus more for work surface
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon table salt
  • Confectioners' sugar, for dusting
  • 2/3 cup raspberry or cherry jam


  1. Preheat the oven to 375 degrees. Place hazelnuts on a baking sheet, and toast in the oven for 10 minutes. Remove from oven, and immediately transfer nuts to a clean towel. Vigorously rub the nuts in the towel to remove as much of the skins as possible. Set nuts aside until completely cool. Place nuts in a food processor, and process until finely ground. Set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add egg, and beat until smooth, about 3 minutes. Beat in vanilla.

  3. Whisk together reserved hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.

  4. Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats (French baking mats; see sources) or parchment paper. Also have ready one 2 1/2-inch round fluted cookie cutter and one 3/4-inch cookie cutter. On a lightly floured work surface, roll out half the dough to a scant 1/4-inch thickness. Using the 3-inch fluted cutter, cut out cookies. With a wide spatula, transfer cookies to the prepared baking sheets. Using the smaller cutter, cut the centers out of half of the cookies. Repeat rolling and cutting with the other half of the dough. Combine the scraps from both batches, reroll and cut.

  5. Bake until the edges are golden, 12 to 16 minutes, rotating halfway through. Remove from oven; place on wire racks until completely cool.

  6. Lightly sift confectioners' sugar over the decorative tops; set aside. Spread a scant tablespoon of jam on the bottoms of each cookie, and sandwich with the sugar-dusted tops.

Reviews (27)

  • mochafixgold 26 Dec, 2012

    At first the dough was a little difficult to handle-it was crumbling a lot when rolled-both chilled and slightly warmed. After I filled them with the jam, the cookies tasted a million times better the subsequent days. I think the jam soaked into them, and then they were delicious. I'll probably try making them again now that I know what to expect.

  • Alimar 13 Dec, 2011

    These cookies are my favorites. I love it!! thank you so much Martha for sharing this amazing, delicious and wonderful recipe... :-)

  • Simplyreem 11 Dec, 2011

    Love these....
    I must have made it atleast 10 - 15 times in last 3 months...
    they are such hit ... Make lovely present too...

  • emmyc313 24 Dec, 2010

    GREAT! pretty easy. nice hazelnut flavor. i don't think toasting the hazelnuts beforehand is a must, done them both ways and didn't notice that much of a difference. but i also roll these very thin.

  • maryjoe85 24 Dec, 2010

    I made these, and now they're one of my favorites. easy to make and really tasteful.

  • capricornicook 17 Dec, 2010

    10 minutes at 375 totally burned my hazelnuts, so keep a close eye on the oven in that first step. expensive mistake!

  • buckus 10 Dec, 2010

    In Germany, they use Red Currant jam in addition to Raspberry jam. Red Currants are tart and delicious!

  • ColoradoGermany 17 Oct, 2010

    You can buy ground hazelnuts ready to use at any german deli, bakery or store. Saves a lot of time.

  • ShelleyKV 6 Feb, 2009

    These cookies are just heaven. Seedless jam works best.

  • madeleine822 5 Jan, 2009

    When I substituted hazelnut flour for whole nuts, I ended up using about 3/4 cup hazelnut flour instead of 1 cup whole hazelnuts.

  • charlotte12 2 Jan, 2009

    Excellent! I baked them for christmas and they were a hit! Other people were lucky to get some. I skipped nr.1 of the recipe and just used one cup of ground hazelnuts.

  • Maysem 1 Jan, 2009

    Same question as Tourtes...How did you adjust the recipe or how many cups of hazelnut flour did you use?

  • tourtes 23 Dec, 2008

    Madeleine822...Thanks for your suggestion of Hazelnut flour. How did you adjust the recipe?

  • madeleine822 22 Dec, 2008

    When I made these cookies, instead of toasting the hazelnuts and removing the skin, I used hazelnut flour. It worked out very well. These cookies are delicious!

  • tourtes 21 Dec, 2008

    My god, had such a hard time removing the skin from the Hazelnuts. 10 minutes was not enough left it for 15 even that was not enough! Is there an easier way to remove them? If you leave the nuts in the oven too long, they burn!!

  • tourtes 21 Dec, 2008

    I read online that the cookies will last up to 2 weeks in a airtight container - UNFILLED - fill when you are ready to serve them.

  • cthecow 20 Dec, 2008

    I wrap each one individually in plastic -- then put single layers of them in zipper plastic freezer bags and lay them in my big freezer. They last several weeks this way, and I take them out, unwrap, and serve or include some on my wrapped assorted cookie gift plates. Also I've been using the almonds instead of hazelnuts my homemade jam (I made several kinds, including strawberry rhubarb and mango raspberry last July)! Very special cookie and everybody loves the way they look and taste.

  • lenistern 19 Dec, 2008

    Sometimes hazelnuts are called filberts. I used a regular round cutter for the main cookie and some mini cutters for the middle.

  • tourtes 19 Dec, 2008

    I finally found Hazelnuts, at Cosco!!! A 908 gram bag for 9.99!!

    How long do the cookies last once filled with jam and do you have to refrigerate them?

  • cthecow 18 Dec, 2008

    I'm having a difficult time finding hazelnuts in town; is there any reason I couldn't use almonds? Also, a google search for linzer cookie cutters yielded me many options; I ordered for a christmas set (ebay) for under $10.

  • majoan 17 Dec, 2008

    When I make these I use Rasberry jam, It wnderful . I also make them 3' cookie. I also use hazel nut for the top., gives it a litle something extra.

  • pbruns17 17 Dec, 2008

    I just finished baking these cookies and the recipe made 36 sandwich cookies, not 16. I rolled it between two pieces of parchment; I don't think I would attempt to roll the dough on a floured board because it's very buttery and the parchment works great. They are really delicious.

  • Patsacookin 17 Dec, 2008

    Everyone enjoyed these. I'll be making them again. Recipe is similar to one in Martha's baking book that I received for a gift. As for the cutters, I got mine at I believe also sells linzer cookie cutters. You can use any biscuit cutters you have. The idea is to make a sandwich type cookie from a linzer torte dough recipe with a small "[filtered word]" or cut-out in the center of the top cookie.

  • MsTee 17 Dec, 2008 has a linzer cookie cutter kit with 6 cutters - angel, tree, bell, candy cane, ornament, and star for the center cutouts. The kit is less than $10.00. Just do your search on the site for Christmas Cookie Cutters and scroll down to find it. Hope this helps.

  • tourtes 17 Dec, 2008

    I cannot find a 3/4 inch cutter anywhere either. I think I will use one of the tips from of my pastry bag set and see if it's not a christmas tree but it will do.

  • IlseS 17 Dec, 2008

    you can try williams-sonoma--they sell a set of smaller cookie cutters.

  • Boop62054 17 Dec, 2008

    does anyone know where you can purchase a 3/4 inch christmas/holiday cookie cutters? I can find 1-1/2" cutters, but am having a difficult time finding smaller. Thanks in advance

Related Topics