Chocolate Linzer Cookies

Two buttery, chocolate, hazelnut and almond cookies sandwiched together with a layer of jam or chocolate hazelnut spread, these Chocolate Linzer Cookies are perfect for any holiday cookie box!

What is the best jam for Linzer Cookies?

If you LOVE chocolate, I like to use the Bonne Maman Chocolate Hazelnut spread for these cookies because it gives that double chocolate deliciousness. BUT I also love them with a raspberry, red currant, orange, apricot, or black currant jam. I recommend using a jam that is smooth but not too runny.

What is a Linzer Cookies

Linzer cookies originated in Austria and are based on the traditional Linzertorte. The dough is similar to a shortbread but with the addition of ground almonds and sometimes almond extract. This version includes cocoa powder and ground hazelnuts for additional flavor!

How long will Linzer Cookies keep?

Linzer cookies are a great holiday cookie because they will keep for a couple of weeks. However, the jam will soak into the cookie and soften them slightly.

How do you peel Hazelnuts?

To properly and easily peel hazelnuts, they need to be lightly toasted in a pan or in the oven. I tend to go with the stove top option and toast them in a large shallow pan over low heat until their skin starts to peel off. Then, turn the heat off, dump them in a towel, and rub them against one another until the skin/peel comes off.

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• Chocolate Slice and Bake Cookies
• Spritzgebäck | German Spritz cookies
• Chocolate Cherry Engelsaugen

Tips for making Linzer cookies

• Grind or chops the nuts as finely as you can without turning it into almond/ cashew butter. If you’re using a food processor, stop once the nuts look finely ground but haven’t started clumping together.
• Make sure the butter is soft but not melted – this will allow the dough to come together faster without developing gluten and causing the cookies to be tough.
• When mixing the dough, be careful not to over mix it. However, it should be a smooth cohesive ball of dough rather than still crumbly. You can bring it together when wrapping it in the plastic wrap, just make sure it is fully mixed and that you can no longer see any dry bits.
• The cookies are traditionally cut out in a circle with a shape in the center; however you can use any shape you want. Just make sure that the shape has enough surface area so the jam doesn’t run out.
• Traditionally, for the cookies to stick together with the jam, they should be assembled while still warm, just make sure they have cooled slightly or else they will break. However, if filling with chocolate hazelnut spread, allow the cookies to cool fully first.

Ingredients

• Hazelnuts & Almonds: Raw, unsalted nuts should be used for grinding down in this recipe. Hazelnuts should be toasted and peeled but the almonds don’t need to be blanched.
• Powdered Sugar: These cookies use powdered sugar in the dough which keeps them soft, they are also dusted with powdered sugar immediately after baking.
• Butter: Butter adds moisture to the cookies and gives them their soft crumbly texture.
• All Purpose Flour: Any all purpose flour should work for these linzer plätzchen I have not yet tried any other flours with this recipe.
• Almond Flour: Some recipes call for blanched almonds or other nuts that have been ground, but for ease I like to use almond flour.
• Cocoa Powder: I love this premium blended cocoa from Saco Pantry because it has the best flavor!
• Jam or Chocolate Hazelnut spread (not pictured): a jam that is relatively thick and smooth will work and look best. In terms of flavor I also prefer to use something more tart rather than sweet. If you prefer a double chocolate option, any chocolate spread will work.

How to make Chocolate Linzer Cookies

Make the Dough

• In a mixing bowl, use an electric mixer to combine the soft butter, vanilla, salt, and powdered sugar. Start slow and then increase the speed to medium. Scrape down the sides of the bowl. Pour in the cocoa powder and mix again.
• Add in the ground nuts, all purpose flour, and almond flour and mix again until fully combined.
• Pour the dough onto a sheet of plastic wrap and bring it together into a smooth disk. Wrap the dough tight and place in the fridge for 1 hour.

Shape the Cookies

• Preheat the oven to 350 F. Arrange a rack in the center of the oven.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the chilled cookie dough out on a lightly floured surface. Roll it out to 1/4″ thickness, as thin as you can with the finely chopped nuts. Use one larger cookie cutter to cut out as many cookies as possible.
• Transfer the large cookies to the lined baking sheets. Cut out the centers of half of the cookies with the smaller cookie cutter.
• The small cut outs can be baked as their own separate cookie or mixed back in with the remaining dough.
• Carefully bring the dough scraps back together and re roll it out. Cut out another round of cookies and repeat the process one more time. I usually do this while the first batch is baking
• Leave at least .5″ between each cookie, they shouldn’t spread much but you want to make sure air can easily circulate around each cookie.

Bake the Cookies

• Place the baking sheet into the preheated oven and bake for 10 minutes.
• Once the cookies have baked for 10 minutes, take them out of the oven and place the pan on a wire rack to cool briefly.

Finishing Touches

• *If filling with chocolate hazelnut spread, dust the tops of the cookies, with the center cut out, with powdered sugar before filling.
• After 5-10 minutes, flip the cookies without a center cut out, over. Then, place one tablespoon of jam or chocolate spread into the center of each and slightly spread it out.
• Place one cookie with the center cut out over each cookie with filling on it and press down gently to sandwich them together.
• Sprinkle the surface of the sandwiched cookies with powdered sugar and leave to cool fully.

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