Hazelnut Linzer Cookies with Blackcurrant Jam

Step-by-step method

At a glance

You're making elegant Austrian-inspired cookies that feature roasted hazelnut dough with a tart blackcurrant filling. The key is letting the cooled nuts cool completely before grinding (or they'll turn into nut butter), giving the dough a proper chill for at least two hours, and—here's the trick that sets these apart—popping the cut-out shapes in the freezer for another ten minutes before baking to keep them from spreading.

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Roast the hazelnuts

Spread the hazelnuts on a baking sheet and roast at 150 °C for about 8 minutes, until fragrant. Let them cool completely, since warm nuts turn into nut butter in the grinder. Meanwhile, get the other ingredients ready.

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110 gram
Unpeeled Hazelnuts
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Cube the butter

While the nuts cool, cut the cold butter into roughly 1 cm cubes and return it to the fridge.

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180 gram
Unsalted Butter
3/16

Grind the nuts

Grind the cooled hazelnuts finely and weigh out 100 g. Use short pulses so they don't heat up and release their oil.

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Sift the flour and add the nuts

Sift the flour with the salt, cinnamon and cloves, then stir in the ground nuts.

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200 gram
All-purpose wheat flour

2 gram
Salt

2 gram
Ground Cinnamon

1 gram
Cloves
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Prepare the flavoring

Grate the yellow part of the lemon zest. Split the vanilla pod lengthwise, scrape out the seeds, and rub both into the powdered sugar with your fingertips.

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100 gram
Powdered Sugar

1 piece
Lemon

1 piece
Vanilla Bean
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Make the crumb mixture

Rub the cubed cold butter into the nut mixture with your fingertips, or use short pulses in a food processor, until it looks like coarse wet sand.
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Bring the dough together

Add the sugar with the zest and vanilla, add the egg yolk, and mix just until combined. Then smear the dough once or twice across the work surface with the heel of your hand.

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1 piece
Egg Yolk
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Wrap into a disc and chill

Press into a disc 2 cm thick, wrap in plastic wrap, and refrigerate for at least two hours. Nut dough needs a longer rest than the others.
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Let it soften and roll out

Let the dough soften for 5 to 10 minutes, then roll it out between two sheets of baking paper to 3 mm thick.
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Cut out the rounds

Cut the shapes close together, making an equal number of bases and tops with a cut-out window.
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Chill the cut-outs

Put the baking sheet with the shapes in the freezer for 10 minutes, or in the fridge for 15 to 30 minutes.
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Bake

Bake at 170 °C for about 9 to 11 minutes. Nut dough browns faster than plain dough, so keep an eye on the edges and take the tray out as soon as they start to turn golden.
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Let cool

Leave the cookies on the baking sheet for 3 to 5 minutes, then transfer to a wire rack and let them cool completely.
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Dust the top cookies

Mix the powdered sugar with the potato starch. Arrange the top cookies with the windows separately on a sheet of paper and dust them through a sieve.

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40 gram
Powdered Sugar

40 gram
Potato Starch
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Sandwich

Warm the jam just enough to loosen it and let it cool to lukewarm. Turn the bottom cookies flat side up, spread on half a teaspoon of jam, and cover with a top cookie.

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150 gram
Blackcurrant Jam
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Let them mature

Store in a tin, layering the cookies with paper between them, and let them mature in a cool room for at least three days.

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Hazelnut Linzer Cookies with Blackcurrant Jam

Name: Nutty Hazelnut Linzer Cookies with Jam
Prep time: 42 min
Cook time: 25 min
Total time: 4527 min
Yield: 4
Cuisine: Austrian
Ingredients: 2 gram Salt; 2 gram Ground Cinnamon; 150 gram Blackcurrant Jam; 140 gram Powdered Sugar; 1 piece Lemon; 110 gram Unpeeled Hazelnuts; 40 gram Potato Starch; 200 gram All-purpose wheat flour; 180 gram Unsalted Butter; 1 gram Cloves; 1 piece Egg Yolk; 1 piece Vanilla Bean

everydaybyyumsto

Prep 42 min Cook 25 min

Plus overnight of resting (not counted in active time)

12 Ingredients

16 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Baking sheet

Baking paper

Cooling rack

Sieve

About this recipe

This version comes closest to the original Linzer torte, and it's my personal favorite 🤎 Ground roasted hazelnuts replace a third of the flour, and with cinnamon and a pinch of cloves, the dough smells just like an Austrian pastry shop. Because the nuts bring their own fat, I cut the butter by twenty grams; without that, the cookies would crumble under the rolling pin. Roast the nuts and let them cool completely before grinding. If they're still warm, they'll turn into nut butter in the grinder. Inside goes something distinctly tart that can stand up to roasted nuts: blackcurrant. And the key trick is the same as for every other version: pop the cut-out shapes in the freezer for another ten minutes before they go in the oven. Let's bake 💜

Vegetarian Desserts For a sweet tooth Austrian

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Step-by-step method

At a glance

Roast the hazelnuts

For this step

Cube the butter

For this step

Grind the nuts

Sift the flour and add the nuts

For this step

Prepare the flavoring

For this step

Make the crumb mixture

Bring the dough together

For this step

Wrap into a disc and chill

Let it soften and roll out

Cut out the rounds

Chill the cut-outs

Bake

Let cool

Dust the top cookies

For this step

Sandwich

For this step

Let them mature

How it went

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Hazelnut Linzer Cookies with Blackcurrant Jam

Ingredients — what you'll need

Equipment

About this recipe

Want a recipe like this every Thursday?

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