Linzer torte has been a Christmas classic in Austria, Hungary, Switzerland, and Germany since the early 1700s. We used the traditional flavors of hazelnut, cinnamon, and raspberry jam to create our own flavored cookies that taste just like the classic. Perfect boxed for a gift.
Read my Holiday/Winter 2015 issue!
You will need:
21⁄2 cups all-purpose flour
21⁄2 cups hazelnut meal
1⁄2 teaspoon ground cinnamon
pinch of salt
1⁄2 lb unsalted butter, at room temperature
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
1⁄2 cup raspberry jam
extra confectioner’s sugar, sifted, for sprinkling
- Preheat the oven to 350°F.
- Line 4 baking trays with parchment paper.
- Combine our, hazelnut meal, cinnamon, and salt in a mixing bowl.
- Mix to combine and set aside.
- Place butter into a medium-sized mixing bowl.
- Using an electric mixer, beat the butter until light and u y, about 4 minutes.
- Add confectioners sugar and beat well to combine.
- Stir in flour mix, milk, and vanilla.
- Mix to a soft dough.
- Turn out onto a floured surface and knead lightly, divide dough into 2.
- Wrap each in plastic wrap and refrigerate for 30 minutes.
- Working in batches, roll dough between 2 sheets of parchment paper until 1⁄4“ thick.
- Cut out 60 rounds using a 21⁄2” round uted cookie cutter.
- Place 30 of the rounds onto prepared trays, allow room for spreading.
- Cut the center out of the remaining 30 rounds using a 1” round cookie cutter and place onto prepared baking trays, allow room for spreading.
- Bake for 12 minutes or until lightly golden around the edges.
- Remove from oven and allow to cool on trays.
- To assemble: spread a little jam onto 30 fluted rounds; dust the remaining cookies that have the center hole with confectioners' sugar. Carefully sandwich cookies together.
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