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Think of these beautiful cookies as mini blooming versions of the classic linzer tart. They boast the same mouthwatering combination of buttery hazelnuts and fruity jam, just in a smaller package.

Martha Bakes, Episode 904


Credit: Mike Krautter

Recipe Summary test

Makes 12


Ingredient Checklist


Instructions Checklist
  • Pulse hazelnuts in a food processor until finely ground.

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

  • Whisk together ground hazelnuts, flour, baking powder, cinnamon, salt, and nutmeg. Add to butter mixture; beat on low speed until just combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or up to overnight.

  • Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough 1/4 inch thick. Using a 3 1/2-inch flower-shaped cutter, cut out cookies. (If dough becomes too soft, freeze 10 minutes.) Using a large spatula, transfer to prepared baking sheets. Using a 3/4-inch petal-shaped cutter, cut out centers of petals from half the cookies. Repeat process with remaining disk of dough. Gather scraps from both disks, reroll, and cut.

  • Bake, rotating halfway through, until edges are slightly golden, 12 to 14 minutes. Transfer sheets to wire racks and let cool completely.

  • Lightly sift confectioners' sugar over cookies with cutout petals. Spread a heaping teaspoon of jam on each solid cookie; carefully sandwich with sugared cookies.