Hazelnut Linzer Thumbprint Cookies

Hazelnut Linzer Thumbprint Cookies
Photo by Scott Phillips


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

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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