These cookies showcase the nutty and fruity taste of the famous Linzer Torte. And since it’s Christmas time, use a star cookie cutter.
1/2 c. hazelnut flour
2 1/2 c. cake flour (do not use self-rising)
1 tbsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1 c. pecans
2 1/4 sticks butter (unsalted, room temperature)
1 c. granulated sugar
1 large egg
6 tbsp. raspberry preserves
all-purpose flour (for surface)
confectioner’s sugar (for dusting)
- Combine hazelnut flour, cake flour (2 cups), baking powder, cinnamon, and salt in a medium bowl.
- Using a food processor, pulse pecans and remaining cake flour (1/2 cup) until finely ground. Make sure that it is not wet though. Add to the flour mixture.
- Using a mixer on medium speed, beat butter and granulated sugar for about 5 minutes or until pale and fluffy. Put on low and beat in flour mixture until combined.
- Divide the dough in half. Shape each half into a disk and wrap in plastic. Refrigerate for about 2 hours or until firm.
- Preheat oven to 325 degrees Fahrenheit. Take the disks of dough and roll each one to 1/8-inch thickness on a floured surface. Put on a baking sheet and refrigerate for 20 minutes.
- Using a 3-inch cutter, cut out star shapes. From the center of half the cookies, cut a star using a 1 1/2-inch cookie cutter.
- Line baking sheets with parchment paper and transfer the cookies, about 2 inches apart from each other.
- Bake for about 15 minutes or until pale gold.
- Let cookies cool for 10 minutes and transfer them on wire racks to cool completely.
- Dust cookies with confectioner’s sugar and spread about 1/2 teaspoon preserves onto the center of each uncut stars. Top with cutout stars.
It is very important that you roll the dough out before refrigerating it. This helps avoid cracking.