Raspberry Linzer Cookie

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 !!!!

Ingredients:

• 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.