These classic heart shaped Linzer cookies filled with ruby red raspberry jam make a perfect Valentine’s dessert. With all the flavors of the original Linzertorte and said to be the oldest cake in the world. The Linzertorte, dating back to 1653 from Admont Abbey in Austria, is filled with preserves and has a lattice pattern on top. Who new!!!
These cookies are eye catching, gorgeous, delicious and usually the first snatched up from my platter of cookies.
I find the hazelnuts really compliment the raspberry jam but you can also make them with almonds. Just remember to grind them really fine so that you have no problem pressing the cookie cutter through the dough. You can use any shape and size cookie cutter that you like. I used a 3 inch and a 2 inch heart shaped cookie cutter.
This would make a fun weekend project for the little ones in the house and just as pleasing to the older kids.
Happy Valentine’s Day !!!!
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 1 egg
- 2 1/4 cup all purpose flour
- 2 cups hazelnuts, toasted and finely ground
- 2/3 to 3/4 cup seedless raspberry jam
- 3/4 cup of icing sugar,approximately
To Toast Hazelnuts: Preheat oven to 350*. Place hazelnuts in a single layer on a baking sheet and toast for 10 to 15 minutes until they are fragrant and lightly golden and the skin is blistered. Wrap them in a clean kitchen towel and rub to loosen the skins. It’s ok if you can’t get all the skin removed. Let them cool completely before grinding them in a food processor.
For The Cookies
Preheat oven to 375*
Line 2 cookie sheets with parchment paper and set aside.
In a large bowl beat butter, sugar and salt on medium speed until light and fluffy.
Add the egg and mix until well combined. Beat in the flour until combined and stir in the nuts.
If your dough is not holding together just knead it gently and you’ll be good to go.
Divide the dough in half keeping one half covered with saran wrap while working with the other so it doesn’t dry out. Lightly flour your workplace and rolling pin. Roll one half of your dough ball to about 1/8 inch thick.
Cut out dough using a 3 inch heart shaped cookie cutter. Use an off-set spatula to pry the cookies off the counter and gently place on your prepared cookie sheets. I place 12 cookies on each pan about 2 inches apart.
On the second pan of cookies use a 2 inch heart shaped cookie cutter to cut out the center.
Keep the small cutouts to re-roll and make more cookies.
Bake in preheated oven for 6 to 8 minutes or until the edges are slightly browned.
Let cool on the cookie sheet for a few minutes before you transfer on a cooling rack to avoid any breakage.
Repeat with the remaining ball of dough, rolling and cutting out the cookies and re-rolling the small cut out pieces until you have used up all the dough.
When the cookies are cooled, spread some raspberry jam on the “whole” cookie covering almost till the edge.
Sift icing sugar on the cookies with the carved out centers and gently place them over the jam filled cookies.
You can bake these cookies in advance and freeze unassembled cookies in layers separated between wax paper in an airtight container for up to 3 months. When ready to serve just thaw and fill with jam. They keep well at room temperature for up to 3 days.
Makes about 36 sandwich cookies.
This recipe was adapted from Better Homes and Garden.