Unfortunately I don't remember exactly how many this made, but it was quite a lot! Made them a few days in advance and they held up very well in an airtight container in the fridge and then just on a domed platter. Used a 1.75" cutter because I wanted these to be smaller bites rather than large cookies. Made these cookies over the holiday using a a mix of hazelnuts and almonds (because I forgot to buy more of the former). I use small linzer cutters I got in Vienna they're 2" at the most, and work well with this dough. I make them exactly as written, and they come out perfect and delicious every time and last forever (this is definitely one of those cookies that just gets better with age). These are a decent amount of work, but are definitely worth it. I got over 4 dozen cookies out of 1 recipe. My cookies were about 1 1/4 inch and could only take half a teaspoon of jam before it started to seep into the powdered sugar and look messy so I learned quickly not to overfill. I didn’t find it to be as hard to work with as others did, no parchment needed for the rollout just keep it cold and work quickly. The dough needs to be handled only when very cold so I treat it like pie crust and keep the rolling pin in the freezer for half an hour or so before I roll out the dough.
We use a variety of jams for filling and if you make sure that they are browned properly, they are outstanding with a glass of whisky. I have processed the nuts myself but Bob's Red Mill offers "Hazelnut Flour" which is not flour, but just ground hazelnuts and I have substituted these, in the required amount, successfully - same amount of all purpose flour. I first saw this recipe in a 2005 Gourmet Magazine and have made them every year since. Sandwich remaining cookies in same manner. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 15 minutes total, then transfer with a metal spatula to racks to cool completely. Using smaller cutters, cut out centers from half of the cookies, reserving centers and rerolling along with scraps (reroll only once). Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Roll out 1 disk of dough into an 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). Put oven racks in upper and lower thirds of oven and preheat oven to 350☏. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Reduce speed to low and add flour mixture, mixing until just combined. Add nut mixture and beat until combined well, about 1 minute.
Step 5īeat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle) or 6 minutes with a handheld. Whisk together flour, baking powder, salt, and cinnamon in a small bowl. Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Put oven rack in middle position and preheat oven to 350☏.
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