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Hazelnut cream linzer cookies dusted with powdered sugar
Shortbread linzer cookies filled with hazelnut spread

Hazelnut Cream Linzer Cookies

Author: Flavelo
Recipes Cakes and Desserts
Linzer is the 'capsule wardrobe' of baking: a perfect base dough that can be varied endlessly. Here, classic jam is replaced by hazelnut cream, creating a richer, modern dessert when paired with the buttery dough. High fat content and minimal liquid guarantee the melt-in-your-mouth texture.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 20 servings
🔥 Calories 160 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin and board
  • Linzer cutters (solid and with hole)
  • Baking sheet and parchment

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Hazelnut)
⚠️ Soy

Instructions

1 ✓

Sift flour, baking powder, salt into a bowl. Add cold butter cubes and rub quickly into flour until crumbly.

Tip: Cold butter is crucial so it doesn't melt during kneading, ensuring flaky cookies.
2 ✓

Mix in sugar, vanilla, and egg yolks. Knead quickly until dough forms. Wrap in plastic and chill for 30 minutes.

Tip: Sugar crystals caramelize during baking for crunch. Resting relaxes the dough.
3 ✓

Preheat oven to 350°F (180°C). Roll dough on floured board to 1/8 inch thick. Cut equal numbers of solid rounds and rounds with center holes.

Tip: If sticking, use a little flour, but not too much or dough will toughen.
4 ✓

Place on parchment-lined sheet and bake 8-10 minutes. Important: remove when edges just start to color but are still pale!

Tip: Linzer dries out and burns easily. They will harden while cooling.
5 ✓

Let cool completely on rack. Dust the rings (tops) with powdered sugar.

Tip: Dusting before assembly keeps the hazelnut center shiny and clean.
6 ✓

Spread hazelnut cream on solid rounds and top with dusted rings.

Tip: Hazelnut spread is easier to spread if microwaved for a few seconds.

Recipe FAQ

Why does dough crack when rolling?
It might be too cold (wait a few minutes) or too dry. If crumbling, knead with wet hands briefly.
How long do they keep?
Up to 2 weeks in an airtight container. They are best after 1-2 days when the dough softens from the filling.

Ingredients

  • 2 1/3 cups All-Purpose Flour
  • 10 tbsp Unsalted Butter (cold)
  • 1/2 cup Granulated Sugar
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 3/4 cup Hazelnut Spread (e.g., Nutella)
  • 2 tbsp Powdered Sugar (for garnish)
  • 1 pinch Salt