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Linzer Sandwiches

207

This cookie is a sublime combination of nut-laden pastry and preserves.

  • Yield: Makes about 16

Ingredients

  • 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

Directions

  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 2 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 2 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 Add a comment

  • monicalmcclur
    28 DEC, 2016
    I love a Linzer cookie but this has to be the worst recipes I've ever tried for the Linzer, perhaps even the worst cookie recipe I've tried. I can usually count on Martha Stewart to provide worthy and reliable recipes but this wasn't it. The Linzer is my brother's favorite so I tried this recipe in hopes of a Christmas gift to him. First of all, the dough is crumbly before you even refrigerate it, then when it comes out of the fridge, the dough is simply unmanageable and can't be rolled.
    Reply
  • 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.
    Reply
  • 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... :-)
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • maryjoe85
    24 DEC, 2010
    I made these, and now they're one of my favorites. easy to make and really tasteful.
    Reply
  • 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!
    Reply
  • buckus
    10 DEC, 2010
    In Germany, they use Red Currant jam in addition to Raspberry jam. Red Currants are tart and delicious!
    Reply
  • ColoradoGermany
    17 OCT, 2010
    You can buy ground hazelnuts ready to use at any german deli, bakery or store. Saves a lot of time.
    Reply
  • shelleyk1yahoo
    6 FEB, 2009
    These cookies are just heaven. Seedless jam works best.
    Reply