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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

  • 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 (31)

210 Ratings
  • 5 star values: 25
  • 4 star values: 54
  • 3 star values: 74
  • 2 star values: 42
  • 1 star values: 15
Rating: 4.0 stars
11/23/2019
I can’t give this 5 stars because this recipe as-is doesn’t produce consistent results. That being said, with a few variations these have become a Christmas staple is my family. 1. I used 3/4 cup ground Almond because the hazelnut didn’t yield great results and you can buy ground almond at any grocery store. 2. 2 cups flour, spooned and levelled was enough, however based on the temperature you’re working with add your flour slowly. You can always add more. 3. Have your egg and butter at room temperature - it makes it easier to mix and see if your dough is dry 4. Chill your dough after you cut the cookies. It helps them keep form and stop them from scorching on the bottom. 5. I prefer to bake these on 325 and keep and eye on them. They will continue to cook on the cookie sheet for a few minutes outside the oven. These are super easy delightful cookies that really look gorgeous for the holidays.
Rating: 4.0 stars
11/23/2019
I can’t give this 5 stars because this recipe as-is doesn’t produce consistent results. That being said, with a few variations these have become a Christmas staple is my family. 1. I used 3/4 cup ground Almond because the hazelnut didn’t yield great results and you can buy ground almond at any grocery store. 2. 2 cups flour, spooned and levelled was enough, however based on the temperature you’re working with add your flour slowly. You can always add more. 3. Have your egg and butter at room temperature - it makes it easier to mix and see if your dough is dry 4. Chill your dough after you cut the cookies. It helps them keep form and stop them from scorching on the bottom. 5. I prefer to bake these on 325 and keep and eye on them. They will continue to cook on the cookie sheet for a few minutes outside the oven. These are super easy delightful cookies that really look gorgeous for the holidays.
Rating: 4.0 stars
11/23/2019
I can’t give this 5 stars because this recipe as-is doesn’t produce consistent results. That being said, with a few variations these have become a Christmas staple is my family. 1. I used 3/4 cup ground Almond because the hazelnut didn’t yield great results and you can buy ground almond at any grocery store. 2. 2 cups flour, spooned and levelled was enough, however based on the temperature you’re working with add your flour slowly. You can always add more. 3. Have your egg and butter at room temperature - it makes it easier to mix and see if your dough is dry 4. Chill your dough after you cut the cookies. It helps them keep form and stop them from scorching on the bottom. 5. I prefer to bake these on 325 and keep and eye on them. They will continue to cook on the cookie sheet for a few minutes outside the oven. These are super easy delightful cookies that really look gorgeous for the holidays.
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Rating: Unrated
12/28/2016
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.
Rating: Unrated
12/26/2012
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.
Rating: Unrated
12/13/2011
These cookies are my favorites. I love it!! thank you so much Martha for sharing this amazing, delicious and wonderful recipe... :-)
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Rating: Unrated
12/11/2011
Love these.... I must have made it atleast 10 - 15 times in last 3 months... they are such hit ... Make lovely present too...
Rating: Unrated
12/24/2010
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.
Rating: Unrated
12/24/2010
I made these, and now they're one of my favorites. easy to make and really tasteful.
Rating: Unrated
12/17/2010
10 minutes at 375 totally burned my hazelnuts, so keep a close eye on the oven in that first step. expensive mistake!
Rating: Unrated
12/10/2010
In Germany, they use Red Currant jam in addition to Raspberry jam. Red Currants are tart and delicious!
Rating: Unrated
10/17/2010
You can buy ground hazelnuts ready to use at any german deli, bakery or store. Saves a lot of time.
Rating: Unrated
02/06/2009
These cookies are just heaven. Seedless jam works best.
Rating: Unrated
01/05/2009
When I substituted hazelnut flour for whole nuts, I ended up using about 3/4 cup hazelnut flour instead of 1 cup whole hazelnuts.
Rating: Unrated
01/02/2009
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.
Rating: Unrated
01/01/2009
Same question as Tourtes...How did you adjust the recipe or how many cups of hazelnut flour did you use?
Rating: Unrated
12/23/2008
Madeleine822...Thanks for your suggestion of Hazelnut flour. How did you adjust the recipe?
Rating: Unrated
12/22/2008
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!
Rating: Unrated
12/21/2008
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!!
Rating: Unrated
12/21/2008
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.
Rating: Unrated
12/20/2008
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.
Rating: Unrated
12/19/2008
Sometimes hazelnuts are called filberts. I used a regular round cutter for the main cookie and some mini cutters for the middle.
Rating: Unrated
12/19/2008
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?
Rating: Unrated
12/18/2008
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.
Rating: Unrated
12/17/2008
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.
Rating: Unrated
12/17/2008
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.
Rating: Unrated
12/17/2008
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 kingarthur.com I believe fancyflours.com 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]" or cut-out in the center of the top cookie.
Rating: Unrated
12/17/2008
ShopBakersNook.com 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.
Rating: Unrated
12/17/2008
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 works....it's not a christmas tree but it will do.
Rating: Unrated
12/17/2008
you can try williams-sonoma--they sell a set of smaller cookie cutters.
Rating: Unrated
12/17/2008
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