Raspberry-Nutella Linzer Cookies
Circle B Kitchen
These are such fun cookies to make. I used a 2 1/4-inch fluted cutter for the cookies and then a 1-inch star cutter for the cutouts. You might not want to spread all of your cookies with jam and Nutella, as they’re really really good eaten plain.
Recipe adapted from Serious Eats
Makes about 2-3 dozen cookies, depending on the size of your cutters
1 1/4 cups (about 7 ounces) almond flour
2 cups (about 10 ounces) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) sugar
1 cup confectioners sugar, plus more for dusting
2 teaspoons vanilla extract
1 cup raspberry jam
1 cup Nutella (chocolate-hazelnut) spread
Adjust oven rack to middle and lower middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper. In a medium bowl, combine almond flour, flour, baking powder, salt, and cinnamon; set aside. In a large bowl, beat together butter, sugar, and 1 cup confectioners sugar with an electric mixer until light and fluffy, about 3 minutes. Add vanilla and egg and beat to combine. Add dry ingredients and beat until just combined. Divide dough into two equal portions, wrap in plastic wrap, and let chill in fridge for at least 30 minutes.
On a clean, lightly floured work surface, roll out one ball of dough to a rectangle roughly 8-inches by 12-inches and 1/8-inch thick. Using the larger of your two cookie cutters, cut out an even number of cookies. Use the smaller cutter to cut holes in centers of half of cookies. Place cookies on prepared baking sheet, leaving 1/2-inch space between each cookie. Gather cookie scraps and re-roll until 1/8th-inch thick. Stamp more cookies. Continue until all of the dough is used up and the baking sheets are full.
Bake cookies until golden, about 15 minutes, rotating back to front and top to bottom once during baking.
Let cookies sit at room temperature until cool enough to handle, about 5 minutes. Transfer to a wire cooling rack to cool completely.
Sprinkle the cutout halves with powdered sugar. Spread the bottom halves with jam and then Nutella. Top with a cut-out cookie. Serve.
Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days.