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Cooking
Hazelnut Linzer Cookies with Blackcurrant Jam
· 4 servings
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.
Cube the butter
While the nuts cool, cut the cold butter into roughly 1 cm cubes and return it to the fridge.
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.
Sift the flour and add the nuts
Sift the flour with the salt, cinnamon and cloves, then stir in the ground nuts.
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.
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.
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.
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.
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.
Cut out the rounds
Cut the shapes close together, making an equal number of bases and tops with a cut-out window.
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.
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.
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.
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.
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.
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.