Hazelnut linzer cookies with jam and chocolate ganache filling

Hazelnut linzer cookies with jam and chocolate ganache filling

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  • 25 cookies
  • 223 gr butter at room temperature
  • 1 organic egg
  • 2/3 standard sugar
  • 2 cups wheat flour
  • 2/3 cup hazelnut flour (grind hazelnut until very fine)
  • 1/4 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla essence
  • ¼ teaspoon natural almond essence
  • Icing sugar for sprinkling
  • Mixed berry jam
  • Chocolate Ganache


    Preheat the oven at 180°C and prepare baking trays with silicon pats
    Mix the flours, cinnamon, and salt
    In a stand up mixer beat the butter and sugar until creamy
    Add the egg
    Add the essences
    Add the dry ingredients and beat until a homogeneous dough is formed
    Divide into two discs (each of mine was approximately 430 gr)
    Refrigerate for two hours
    Extend the discs and cut with a round cutter of 6 cm in diameter. You must have pairs of cookies
    With the help of a smaller cutter make a hole in the center of half of the cookies
    Bake until the edges are firm
    Take out the oven and with the help of your thumb or a spoon, make a small well in the center a little to make a space for the filling
    Move to cooling grids and let cool completely
    To the cookies that have the hole sprinkle with icing sugar from a strainer
    Spread the jam in the middle of the base cookies
    Spread the ganache in the rest of the base cookies
    Cover with the iced cookies to create the sandwiches
    Store for 5 days in a covered tupper


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