Chocolate Hazelnut Linzer Cookies

Ingredients

• 1 cup (140 grams) toasted hazelnuts (see directions below)

• 2 cups (250 grams) all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon table salt

• 2 sticks (1 cup or 225 grams) unsalted butter, at room temperature

• 3/4 cup (145 grams) packed light or dark brown sugar

• 1/2 cup (100 grams) granulated sugar

• 2 large egg yolks, at room temperature

• 1 teaspoon (5 ml) vanilla extract

• 1/2 cup (150 grams) chocolate-hazelnut spread, such as Nutella

Instructions

1. Place the hazelnuts, flour, baking powder and salt in the bowl of a food processor fitted with the blade attachment and pulse until the nuts are finely ground - stop before they turn into a paste. You can tell it is about to turn into a paste when a ring of moist crumbs sticks to the edges of the bowl and doesn’t get picked up when you turn on the machine.

2. Beat the butter and sugars in a large bowl using an electric mixer until light and creamy, about 2 to 3 minutes. Add yolks and vanilla, then beat until fully incorporated, about another minute. Add the dry ingredients and mix until just incorporated. Divide dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour and up to 2 days.

3. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

4. Remove dough from fridge - allow to soften for about 10 minutes, or until you can roll the dough without it cracking. Roll out the first dough disc, about 1/6-inch thick. Use a 2-inch cutter to cut out rounds of dough. Use a smaller cookie cutter (a 3/4-inch is ideal) to remove the centers of half of the cookies, creating ring shapes that will later form the lids. If the dough becomes too soft as you’re using it, put it into the freezer for a few minutes so that it firms up again.

5. Bake cookies until golden at edges about 8 to 9 minutes. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough, chilling and then re-rolling the dough scraps.

6. Place the cooled ring-shaped cookies on a baking rack with a tray or paper underneath. Dust with powdered sugar.

7. Spread each of the cookie bases with about 1 teaspoon chocolate-hazelnut spread (or jelly). Place a ring-shaped lid on each.

Notes

To Toast Hazelnuts: Place hazelnuts on a baking sheet and toast in the oven at 350°F for about 10 minutes, stirring occasionally, until golden brown. Transfer toasted nuts to a towel and rub the nuts to remove most of the skins.

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