Hazelnut Linzer Cookies with Blackberry Jam

When I read the recipe for Hazelnut Linzer Cookies with Blackberry Jam in an old issue of Bon Appetit, I had one of those, “OH MY GOODNESS I NEED TO MAKE THIS RIGHT NOW!” moments. There is not one thing that I wanted to change. The use of cinnamon, nutmeg, lemon and orange in the batter screamed ‘Holidays’ to me. The recipe is a bit time consuming, so when I finally had the opportunity to make them this weekend I jumped at the chance. My mom needed the recipe to be doubled for her cookie exchange, so the recipe I have here makes about 6 dozen. I will tell you this– it is worth the effort and will surely impress your Holiday guests!Look how pretty!! I really hope that my mom’s friends like these, let’s get cookin!Whisk together 2 1/2 cups flour, 4 tsp cinnamon, 2 tsp baking powder, 1 tsp nutmeg, 1 tsp salt.In a mixing bowl with an electric mixer, beat together 3 sticks of butter, 2 cups of powdered sugar and oranges and lemon zest.The recipe calls for about 10 tsp orange zest and 4 tsp lemon zest.Add 6 large egg yolks.Slowly mix in dry ingredients.Add 2 1/2 cups ground hazelnuts until combined.Shape into disks and chill for about an hour.Roll out dough to 1/8 inch thickness. Cut into rounds using a linzer cookie cutter. Cut the center from half of your rounds. Place on a baking sheet to cool another 20 minutes. Bake at 350 for 20 minutes or until golden, rotating the position of the tray half way through the cooking process.Cool completely on the baking tray. Place ~1tsp blackberry jam into the center of each solid piece of cookie, and top with the second half. Garnish with powdered sugar.

Hazlenut Linzer Cookies with Blackberry Jam

(Doubled from Bon Appetit, makes 6 dozen)

• 2 1/2 cups all purpose flour
• 4 tsp cinnamon
• 1 tsp grated nutmeg
• 2 tsp baking powder
• 1 tsp salt
• 3 sticks of butter, room temperature
• 2 cups powdered sugar
• 10 tsp orange zest
• 4 tsp lemon zest
• 6 egg yolks
• 2 1/2 cups ground hazelnuts (in a food processor)
• blackberry jam

1. Preheat oven to 350 and line 4 baking sheets with parchment.
2. Whisk together flour, cinnamon, nutmeg, baking powder and salt.
3. In a mixing bowl with paddle attachment, mix butter powdered sugar, orange and lemon zest.
4. Mix in 6 egg yolks. Add flour slowly. Add nuts.
5. Turn mixture on to plastic wrap and refrigerate at least 20 minutes.
6. Roll into 1/8 inch thickness. Cut the center out of 1/2 of the cookies. Place on a lined baking tray and refrigerate another 20 minutes.
7. Bake until golden, about 20 minutes, turning the tray half way through.
8. Cool completely on the baking sheet. Add 1 tsp jam to the center of the whole cookies and top with the cut outs.
9. Garnish with baking powder and enjoy!

Holiday Cookie 1: Pistachio and Cherry Mexican Wedding Cakes

Holiday Cookie 2: Vanilla Almond Biscotti Dipped in Chocolate

Holiday Cookie 3: Chocolate Covered Sable and Orange Curd Sandwiches

Happy Holidays,

Nora