Introduction

Chocolate Linzer Cookies are elegant sandwich cookies with a rich hazelnut and cocoa flavor, filled with creamy Nutella. These delicate treats combine a tender, nutty cookie with a luscious chocolate-hazelnut filling, perfect for special occasions or everyday indulgence.

The image shows a cooling rack holding several round chocolate cookies with scalloped edges. Each cookie has a cut-out shape in the center, either a heart or a star. Some cookies have a dusting of white powdered sugar on top, revealing the shapes, while others are plain. The center cut-outs are filled with a smooth, glossy brown chocolate spread. Nearby, there is a metal sieve with cocoa powder, some scattered cocoa powder on a white marbled surface, a spatula with chocolate spread resting on the rack, a white bowl filled with whole hazelnuts, and three plain cookie rings without filling arranged on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour (spoon and level)
⅓ cup + 2 tbsp cacao powder
1 cup finely ground hazelnuts (lightly toasted for more flavor)
¼ tsp salt
½ cup unsalted butter (softened)
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
½ cup Nutella
Powdered sugar (for dusting)

Instructions

Step 1: Lightly toast the hazelnuts in a dry pan for a couple of minutes until fragrant, then grind them finely.
Step 2: In a bowl, whisk together the flour, cacao powder, ground hazelnuts, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract, mixing until smooth.
Step 4: Add the dry ingredients to the wet and mix just until combined. The dough should be soft but not sticky.
Step 5: Divide the dough into two portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Roll out the dough between ⅛ and ¼ inch (3–5 mm) thick on parchment paper or a lightly floured surface.
Step 8: For half of the cookies, cut out small shapes (like hearts or stars) in the center; these will be the tops. For the other half, cut out solid rounds; these will be the bottoms. If your kitchen is warm, chill the cut cookies on baking sheets in the freezer for 10–15 minutes before baking.
Step 9: Bake the cookies for 8–10 minutes until the edges are just lightly golden. Let them cool completely on wire racks.
Step 10: Dust the cut-out top cookies with powdered sugar.
Step 11: Spread about 1 teaspoon of Nutella on each solid base cookie. Gently sandwich with a powdered sugar-dusted top cookie.

Tips & Variations

For extra flavor, toast the hazelnuts until golden but be careful not to burn them. Cooling completely before grinding helps achieve a fine texture.
Use different shapes for the cut-out centers to customize your cookies for holidays or special occasions.
If Nutella isn’t available, try almond butter or another chocolate spread as a filling alternative.
Chilling the dough makes it easier to roll out and prevents spreading during baking.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy them fresh, bring refrigerated cookies to room temperature before serving. These cookies also freeze well; separate layers with parchment and store in a sealed container for up to 2 months. Thaw at room temperature before eating.

How to Serve

The image shows several stacks of round sandwich cookies with scalloped edges, each cookie layer being a dark brown color with visible nut bits. The cookies are filled with a smooth, rich chocolate cream that is visible between the two cookie layers. The top cookie in each stack is dusted with white powdered sugar, and one cookie in the front has a heart-shaped cutout revealing the chocolate filling inside. The cookies rest on a light wooden surface with a white marbled textured background softly blurred behind. In the distance, metal cooling racks and a rolling pin are partially visible, adding a cozy baking atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond flour instead of hazelnuts?

Yes, finely ground almonds can be used as a substitute, though the flavor will be slightly different. Toast almonds lightly before grinding for best results.

How do I prevent the cookies from spreading too much?

Chilling the dough and then the cut cookies on baking sheets in the freezer before baking helps prevent spreading. Also, avoid overworking the dough when rolling and cutting.