Description
Delight in these decadent Chocolate Linzer Cookies, featuring a tender, cocoa-infused hazelnut dough sandwiched with rich Nutella and dusted with powdered sugar. Perfect for festive occasions or everyday indulgence, this recipe combines a classic Linzer cookie style with a chocolate twist, offering a crunchy, nutty, and creamy experience in every bite.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour (spooned and leveled)
- ⅓ cup + 2 tbsp cacao powder
- 1 cup finely ground hazelnuts (lightly toasted)
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Filling and Topping
- ½ cup Nutella
- Powdered sugar (for dusting)
Instructions
- Toast Hazelnuts: Lightly toast the hazelnuts in a dry pan for a couple of minutes to enhance their flavor. Allow them to cool slightly, then grind finely using a food processor or spice grinder.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cacao powder, ground hazelnuts, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, mixing until smooth and homogenous.
- Combine Dough: Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough will be soft but should not feel sticky.
- Chill Dough: Divide the dough into two equal portions, flatten each into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour or preferably overnight to firm up.
- Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface or parchment paper, roll each dough disc out to about ⅛ to ¼ inch (3–5 mm) thickness.
- Cut Cookies: Using cookie cutters, cut half of the cookies into solid rounds and cut shapes (heart, star, or circle) out of the centers of the other half to create the tops for the sandwich cookies. If the kitchen is warm, place the cookie sheets with dough in the freezer for 10 to 15 minutes before baking to prevent spreading.
- Bake Cookies: Arrange the cookies on the prepared baking sheets and bake for 8 to 10 minutes or until the edges turn a light golden color. Remove from the oven and allow them to cool completely on wire racks.
- Dust Tops: Once cooled, dust the cut-out cookie tops generously with powdered sugar.
- Assemble Cookies: Spread approximately 1 teaspoon of Nutella onto each solid base cookie. Gently press the powdered sugar-dusted top cookie onto the filling to create a sandwich. Serve and enjoy.
Notes
- Lightly toasting hazelnuts enhances their flavor without overpowering the cookie.
- If the dough feels sticky, chilling longer will make it easier to handle and cut.
- Freezing the cookies briefly before baking can help maintain shapes and prevent spreading, especially in warm kitchens.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nut-free version, substitute finely ground toasted seeds such as sunflower seeds and use a different filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: European
