Hazelnut Linzer Thumbprint Cookies

Hazelnut Linzer Thumbprint Cookies
Photo by Scott Phillips

Ingredients

  • 1 cup raspberry preserves
  • 1 tsp. baking powder
  • ½ lb. (1 cup) unsalted butter, cut into ½-inch cubes and chilled
  • 2 large eggs, separated
  • 1 tsp. ground cinnamon
  • Confectioners’ sugar for dusting
  • ¼ tsp. table salt
  • + 6 more ingredients
    • ½ cup granulated sugar
    • 1 Tbs. finely grated lemon zest
    • 10 oz. (2-¼ cups) all-purpose flour
    • 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

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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