Valentines Day is quickly approaching and I’ve been making heart shapes out of everything we eat it seems like. I’ve never made Linzer cookies before but when I saw the cookie cutters at Michael’s that were heart shaped for this cookie, I couldn’t resist. I knew Martha Stewart would have a good recipe for the cookie –and she did. These were delicious, light and you could definitely taste the hazelnuts.
Linzer Sandwich Cookies (Recipe adapted from Martha Stewart)
1 cup unblanched hazelnuts
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 jam
Place nuts in a food processor, and process until finely ground. Set aside.
In a bowl, 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 hazelnuts, flour, baking powder, cinnamon, nutmeg, and salt. Add to butter mixture; beat on low until combined, about 2 minutes. Form dough into two flattened disks, wrap each with plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 350 degrees. Have ready two baking sheets lined with Silpats 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.
Note: I had to add a bit of sugar to my dough to make it non-sticky enough to roll out.