Hazelnut Linzer Thumbprint Cookies

Hazelnut Linzer Thumbprint Cookies
Photo by Scott Phillips


  • ½ cup granulated sugar
  • 3-½ oz. (about ¾ cup) hazelnuts, toasted and hand chopped medium-fine, for rolling
  • 2 large eggs, separated
  • Confectioners’ sugar for dusting
  • 1 tsp. baking powder
  • ½ lb. (1 cup) unsalted butter, cut into ½-inch cubes and chilled
  • 1 cup raspberry preserves
  • + 6 more ingredients
    • 1 tsp. ground cinnamon
    • ¼ tsp. table salt
    • 1 Tbs. finely grated lemon zest
    • 10 oz. (2-¼ cups) all-purpose flour
    • 5 oz. (about 1 cup) hazelnuts, toasted and cooled
    • 1 tsp. pure vanilla extract

In a food processor, process the 5 oz. hazelnuts with 1/2 cup of the flour until fine-textured but not powdered. Add the remaining flour, sugar, baking powder, cinnamon, and salt. Pulse to combine. With your fingers, toss the butter in the flour to coat it, being careful to avoid the processor’s ...

View full recipe at Fine Cooking


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