Print

Chocolate Hazelnut Linzer Cookies Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

Delight in these rich and nutty Chocolate Linzer Cookies, featuring a tender chocolate hazelnut dough paired with smooth Nutella filling. These elegant sandwich cookies are lightly dusted with powdered sugar, combining a perfect balance of soft, crumbly texture and intense chocolate-hazelnut flavors. Ideal for gifting or special occasions, these cookies boast a luscious homemade touch that’s sure to impress.

Ingredients

Scale

Dry 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

Wet Ingredients

  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Filling and Topping

  • ½ cup Nutella
  • Powdered sugar (for dusting)

Instructions

  1. Toast Hazelnuts: Lightly toast the hazelnuts in a dry pan for a couple of minutes until fragrant but not browned. Allow to cool, then grind finely using a food processor or spice grinder.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cacao powder, ground hazelnuts, and salt. Set this dry mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together for about 2 minutes until the mixture is light, fluffy, and well combined. Add the egg yolk and vanilla extract, and mix until smooth.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough should be soft but not sticky.
  5. Chill the Dough: Divide the dough into two equal parts and shape each into a flat disc. Wrap each disc tightly with plastic wrap and refrigerate for at least 1 hour or overnight to allow the dough to firm up.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Roll Out Dough: On a lightly floured surface or between parchment papers, roll out one disc of dough to about ⅛ to ¼ inch (3–5 mm) thickness.
  8. Cut Out Cookies: Using cookie cutters, cut out rounds for half the cookies (these will be the bases). For the other half, cut out the same shape but add a smaller cut-out shape (like a heart, star, or circle) in the center to create the cookie tops. If your kitchen is warm, chill cut cookies on baking sheets in the freezer for 10 to 15 minutes before baking to help them keep their shape.
  9. Bake Cookies: Place the cookies on the prepared baking sheets, leaving some space between them. Bake for 8–10 minutes until the edges are lightly golden. Remove from the oven and transfer to wire racks to cool completely.
  10. Dust and Assemble: Lightly dust the cut-out top cookies with powdered sugar. Spread about 1 teaspoon of Nutella on the flat base cookies, then gently sandwich each one with a sugar-dusted top cookie.

Notes

  • Lightly toasting hazelnuts enhances their flavor without overpowering the cookies.
  • Chilling the dough is essential for easy rolling and cleaner cookie cuts.
  • If the dough softens too much while rolling, refrigerate it again briefly to avoid sticky handling.
  • Using a small cutter for the top cookie centers allows the Nutella filling to peek through beautifully.
  • For variations, substitute Nutella with any preferred chocolate or nut butter spreads.
  • Store the assembled cookies in an airtight container at room temperature for up to 4 days.

Keywords: Chocolate Linzer Cookies, Hazelnut Cookies, Nutella Sandwich Cookies, Chocolate Sandwich Cookies, Holiday Cookies, Homemade Cookie Recipes

Find it online: https://leofoster.com/chocolate-hazelnut-linzer-cookies-recipe/