Nutella Linzer Cookies
All your cookie dreams have come true with these Nutella Linzer Cookies! The delicious cookie sandwiches feature a toasty hazelnut infused cookie that is filled with Nutella! The classic chocolate hazelnut spread is the perfect pairing to the toasty, nutty cookie. These Nutella Linzer Cookies make for perfect holiday cookies, as well!
A Festive Cookie
So I know Nutella has become so mainstream now that we don’t even think of it as being a relatively festive flavor. However, chocolate and hazelnuts is most definitely a traditionally festive and holiday season flavor! For that reason, these Nutella Linzer Cookies are amazing to bring to Thanksgiving, Christmas, or any other festive gathering you have! They are also great to bring to cookie swaps or make for festive bake sales!
What is a Linzer Cookie?
Linzer cookies derive from an Austrian dessert known as Linzertorte! Linzertorte is made from a buttery dough, pressed into tart form, filled with a filling such as jam (or Nutella in this case), and then topped with a lattice crust! Linzer cookies are basically mini-versions of the Linzertortes – small buttery cookies that are topped with a spread, like Nutella, then topped with another cookie that has a small cut-out!
Toasting the Hazelnut Flour
The first step to making these Linzer Cookies is toasting the Hazelnut flour/meal! The toasted hazelnut flour adds a whole new flavor dimension to the cookies – adding a deep, warm toastiness that brings out the flavor of the hazelnut while simultaneously muting any of it’s bitterness.
To toast the hazelnut flour, simply spread it into an even layer on a baking sheet and place it into the oven. Every 5 or so minutes, remove it from the oven and mix it around – this just promotes even toasting and browning. Once most of the hazelnut flour looks golden in colour, remove it from the oven and let it cool for about 30 minutes! Easy-peasy!
How to make the Nutella Linzer Cookie Dough
1.Beat sugar, butter, and cinnamon: Add the sugar, butter, and cinnamon to a stand mixer, then beat the mixture until it looks light and fluffy – about 3-5 minutes.
2. Add egg yolk and vanilla: Throw in the egg yolk and vanilla, then beat again until combined.
3. Add dry ingredients: In a separate bowl, whisk together the flour, toasted hazelnut flour/meal, and salt, then add this dry mixture into the stand mixer, and beat again until a crumbly dough comes together.
Rolling Out The Nutella Linzer Cookies
Here’s the thing with these cookies – to make these cookies as tender as they are, the dough is extremely soft, and frankly can be hard to work with if you don’t take the proper precautions. The biggest tip I can give you for rolling and cutting these Linzer Cookies out is to do it on a heavily floured surface. Yes, I’m talking quite floured – definitely more flour than you need with your typical rolled out sugar cookies!
As well, your cookie cutter should also be well-floured, or else you risk the dough sticking to it! Finally, I found the best way to transfer these cookies onto the baking sheet is with a thin flat spatula – using a spatula to lift and transfer reduces any warping or distortion of the Nutella Linzer Cookies!
The Centre Cut-Out
The top halves of these Nutella Linzer Cookies have the centres cut out, allowing the nutella to peak through. The cut-out can be many different shapes and can be achieved with several tools! I did plain circles and just used the back end of a small piping tip! However, you can also use any other mini cookie cutter or fondant punch for different shapes!
A Quick Freeze
As with most cookies, especially rolled-out cookies, the cut-out raw Nutella Linzer Cookies need to be placed in the freezer for a short period of time! This quick 15-minute freeze before baking allows the butter to slightly re-solidify, thereby preventing the cookie from spreading out! This means that you’ll be left with perfectly shaped cookies with beautifully crisp edges!
Finishing & Filling the Nutella Linzer Cookies
After the Linzer cookies have been baked and cooled, the top halves (the ones with the center cut-out) get a light dusting with confectioners sugar, while the bottoms get a spoonful of Nutella or any other hazelnut spread on them. Then, these two halves are sandwiched together! The Linzer Cookies can be eaten immediately and will have a more crisp texture, or if left for a few hours or overnight, the Nutella will slightly soften the cookie, creating a softer cookie sandwich (my personal favorite!).
Get the Recipe: Nutella Linzer Cookies
Ingredients
- 3/4 cup (72g or 2.5oz) Hazelnut Flour (Hazelnut Meal)
- 160 g (5.6 oz) All Purpose Flour,, approximately 1 1/3 cup measured volumetrically
- 1/4 tsp Salt
- 3/4 cup Unsalted Butter,, at room temperature
- 1/2 cup White Sugar
- 1 tsp Cinnamon
- 1 Large Egg Yolk
- 1 tsp Vanilla
- 1/4 cup Nutella
- Confectioners Sugar,, for dusting
Equipment
- Stand mixer
Instructions
- Preheat oven to 350°F. Prepare 2 baking sheets with parchment. Evenly spread hazelnut flour onto a baking sheet, then place into the oven to toast. Bake for about 15 minutes, ensuring that you stir the mixture every 5 minutes to promote even toasting. Remove the toasted hazelnut flour from the oven and allow to cool for about 30 minutes.
- In a medium mixing bowl, whisk together the cooled hazelnut flour, all purpose flour, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and cinnamon, until light and fluffy – about 3-5 minutes. Add egg yolk and vanilla, then beat again until well-combined. Add flour mixture to the stand mixer and beat until just combined and a crumbly looking dough has formed.
- Remove dough from stand mixer and lightly form into a disk shape with your hands. Place dough-disk onto a heavily floured surface, and roll the dough out to about ⅛-¼” thick. Using a 2 ½” scalloped edge cookie cutter (flower shape cookie cutter), cut out cookies. Carefully place the cookies onto the baking sheet (I find it’s easiest to use a metal spatula to lift them off the counter)
- Using a mini cookie cutter (or the back end of a piping tip), cut out the centre of 1/2 of the cookies. Place the baking sheets into the freezer for 15 minutes. After the 15 minutes, place the cookies into the oven to bake for 10 minutes. Allow to cool before filling.
- When cooled, dust the cookies with the cut-out centers with confectioners sugar, and spread 1 tsp of Nutella onto the remaining cookies. Sandwich the two halves together. Allow to meld together for at least 1 hour.
How long are they good for? Can you make them a few days in advance?
Hi there! I would say about 7 days in an airtight container in the fridge!