Spiced Hazelnut Linzer Cookies: A Happy Accident That Became a Holiday Favorite

Delicious Spiced Hazelnut Linzer Cookies, crafted with fragrant ground hazelnuts and generously filled with decadent chocolate hazelnut spread. Sometimes, the most wonderful culinary discoveries begin with a delightful mistake!

Have you ever stumbled upon a recipe masterpiece purely by accident? Well, let me tell you the charming story behind these utterly irresistible Spiced Hazelnut Linzer Cookies. It all began one chilly November day when I was deep into recipe testing for my much-anticipated gingerbread linzer cookies. This particular batch was the very first attempt, and while the cookies themselves were perfectly pleasant, they simply didn’t sing “gingerbread” when I took that initial bite.

Instead of the robust, warm notes of molasses and ginger I was aiming for, a distinct and delightful hazelnut flavor shone through. It was clear these weren’t gingerbread, but they were far too delicious to simply discard. And so, a happy culinary accident was born! Rather than tossing a perfectly good cookie dough, I embraced its true character. To enhance the natural hazelnut essence in the dough, I decided to sandwich them together with a generous dollop of rich chocolate hazelnut spread (like Nutella). The result? A stunning transformation, turning a “mistake” into a destined favorite. Suddenly, the original intention was forgotten, and these Spiced Hazelnut Linzer Cookies took center stage, proving that sometimes, the best recipes are those you never planned.

The Enduring Charm of Linzer Cookies

My journey with linzer cookies began many years ago during my Tuesdays With Dorie baking days. Those original linzer sables were an absolute revelation – truly melt-in-your-mouth amazing, the kind of cookie that lingers in your memory long after the last crumb is gone. They set a high bar for what a linzer cookie could be.

While attempting to adapt Dorie’s exquisite recipe for my gingerbread version, I adjusted the flour, molasses, and sugar ratios to infuse that classic holiday spice. What emerged was a cookie with a slightly crunchier texture than Dorie’s original, but no less delightful. This particular texture proved to have an unexpected advantage: these cookies mail exceptionally well! I even sent a batch to a friend for Christmas, a testament to their robust structure and lasting freshness. This practical benefit makes them an ideal candidate for holiday gift-giving or cookie exchanges, allowing you to share the joy without worrying about them crumbling in transit.

The Star Ingredient: Hazelnuts and Spices

What truly defines a Linzer cookie, beyond its elegant sandwich form, is the inclusion of ground nuts in the dough. For this recipe, hazelnuts are the undisputed star. Their rich, buttery, and slightly earthy flavor provides the perfect foundation for these spiced cookies. Finding fresh, good-quality hazelnuts can sometimes be a quest; it took me a while to locate them locally, eventually succeeding at a wonderful Italian market near my parents’ home – a perfect excuse for a visit! When sourcing hazelnuts, look for plump, unblemished nuts. If you can only find whole hazelnuts, don’t worry! You can easily toast them lightly in a dry pan or oven to enhance their flavor, then rub them in a clean towel to remove their skins, and finally grind them in a food processor until fine.

Complementing the hazelnuts is a carefully selected blend of warm spices: ground ginger, cinnamon, nutmeg, and a touch of clove. These spices don’t just add flavor; they elevate the entire cookie experience, creating a cozy aroma and a comforting taste that makes these cookies perfect for the cooler months and holiday season. The molasses in the dough, a remnant from my gingerbread experiment, lends a subtle depth and chewiness, adding another layer of complexity to the flavor profile.

Filling Variations: Beyond Chocolate Hazelnut

While the chocolate hazelnut spread is a match made in heaven for these hazelnut-infused cookies, feel free to get creative with your filling! My original intention was peach jam, and I can confirm that a good quality fruit jam, like cherry or raspberry, would also be absolutely delightful. The tartness of the fruit would provide a lovely contrast to the richness of the hazelnut and spices. Consider these alternatives:

• Classic Fruit Jams: Raspberry, cherry, or apricot jams are traditional Linzer fillings and pair wonderfully with nuts.
• Lemon Curd: For a brighter, tangier note that cuts through the richness.
• Caramel Sauce: A sweet and sticky option for those who love a rich, indulgent cookie.
• White Chocolate Ganache: A creamy, sweet alternative that would complement the hazelnuts beautifully.

No matter your choice, ensure the filling isn’t too runny, as this can make assembly tricky and potentially soak into the cookies. A thicker jam or spread works best.

The Recipe: Spiced Hazelnut Linzer Cookies

Ready to bake a batch of these exquisite cookies? Below you’ll find the detailed recipe. Don’t be intimidated by the steps; linzer cookies are a joy to make, and the result is incredibly rewarding. Follow these instructions closely, and you’ll soon be enjoying your own homemade batch of these spiced, nutty delights.

Spiced Hazelnut Linzer Cookies

Yield:
16 cookies

Spiced Hazelnut Linzer Cookies made with fragrant ground hazelnuts and generously filled with smooth chocolate hazelnut spread. A truly irresistible treat!

Ingredients

• 1 1/2 cups ground hazelnuts
• 2 cups all purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 1/3 cup chocolate hazelnut spread (like Nutella)

Instructions

1. In a large bowl, thoroughly whisk together the ground hazelnuts, all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground clove, and salt. Whisking ensures all ingredients are evenly distributed, especially the spices.
2. In a separate large mixing bowl, using an electric mixer, beat together the softened unsalted butter, brown sugar, and molasses until the mixture is light, fluffy, and smooth, which should take about 2-3 minutes. This creaming process incorporates air, making the cookies tender. Add the egg and beat for 1 minute more until fully combined.
3. Gradually add the whisked flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can lead to tough cookies. Stop as soon as no dry streaks of flour remain.
4. Divide the cookie dough in half. Place each half between two pieces of plastic wrap and flatten into a disc. Using a rolling pin, roll out each dough half until it is about 1/4-inch thick. Rolling between plastic wrap prevents sticking and reduces the need for extra flour, which can dry out the dough. Place both flattened dough discs in the refrigerator and chill for at least 2 hours, or up to overnight. Chilling is crucial for easy handling and to prevent the cookies from spreading too much during baking.
5. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for non-stick baking and easy cleanup.
6. Take one dough half out of the refrigerator and carefully peel off the top plastic wrap. Using a 2.5-inch scalloped or round cookie cutter, cut out as many cookies as you can. Carefully transfer these cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather up the dough scraps, gently knead them together, re-roll to 1/4-inch thick, and cut out more cookies. Repeat this process with the second dough half. If at any point the dough becomes too warm and sticky, return it to the refrigerator for 10-15 minutes until it’s firm enough to work with again.
7. For the classic Linzer look, use the wide end of a piping tip or a very small round cookie cutter (about 1/2 to 3/4 inch) to cut a hole in the center of exactly half of your cookies. These will be the top cookies. Transfer the tiny cut-out rounds to the baking sheets as well; they bake into delightful mini-cookies!
8. Bake for 11-13 minutes, or until the edges are lightly golden, and the cookies are dry and firm to the touch. Baking time may vary depending on your oven. Once baked, let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. It’s essential they are fully cooled before assembly.
9. Once the cookies are completely cooled, take one cookie without a hole and place about 1 teaspoon of chocolate hazelnut spread onto its flat side. Spread it gently to within a quarter-inch of the edge. Then, carefully place a cookie with a hole on top, gently pressing down to create a sandwich. Repeat with the remaining cookies. Store the finished Spiced Hazelnut Linzer Cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

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Tips for Perfect Spiced Hazelnut Linzer Cookies

• Grinding Hazelnuts: For the best texture, grind your hazelnuts very finely, almost to a flour-like consistency, but be careful not to over-process them into a paste. Pulsing in a food processor works best.
• Don’t Overmix the Dough: Once the flour mixture is added, mix only until just combined. Overmixing develops gluten, which can make your cookies tough.
• Chilling is Key: Do not skip the chilling step! Cold dough is easier to roll, cut, and holds its shape better in the oven, preventing excessive spreading.
• Rolling Evenly: Roll the dough to an even 1/4-inch thickness for consistent baking. Using two thin rolling guides on either side of your dough can help achieve this.
• Re-rolling Scraps: When gathering dough scraps, gently press them together rather than kneading them vigorously. Work quickly to avoid warming the dough too much. Chill again if it becomes sticky.
• Cookie Cutters: Use your favorite 2.5-inch scalloped or round cookie cutter. For the center hole, a piping tip or a small round cutter works perfectly.
• Cool Completely: Ensure your cookies are entirely cool before adding the filling. Warm cookies will melt the chocolate hazelnut spread and make assembly messy.
• Storage: Store assembled Linzer cookies in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months. Thaw at room temperature before serving.

Why These Cookies Are a Must-Bake

These Spiced Hazelnut Linzer Cookies are more than just a delicious treat; they embody the spirit of home baking and the joy of unexpected culinary delights. Their rich hazelnut flavor, beautifully complemented by warm spices and a creamy chocolate hazelnut filling, makes them absolutely perfect for any occasion, especially during the holiday season. They are elegant enough for a formal gathering, yet comforting enough for a cozy evening by the fire. Whether you’re making them for a cookie exchange, a thoughtful homemade gift, or simply to indulge yourself, these Linzer cookies are guaranteed to impress.

Source: Adapted from Baking: From My Home to Yours (Amazon affiliate link)

If you loved these Chocolate Hazelnut Linzer Cookies, you may also enjoy these other delightful recipes:

More Recipes to Explore From My Kitchen:

• Gingerbread Linzer Cookies
• Nutella Dream Pocket Cookies
• Grilled Nutella Cheesecake Sandwich