Happy Friday! Our second stop on the Cookie Stroll is at the Bavaria Holiday Kitchen for these Hazelnut Linzer Cookies with Raspberry Jam! These traditional holiday sandwich cookies are a spiced hazelnut cookie filled with raspberry jam. The cookies are topped with powdered sugar, perfectly showing off the Mickey Mouse shaped center!
Overall, the Bavaria Holiday Kitchen was my favorite holiday booth as both the sweet and savory food options were delicious! I really loved the pork schnitzel and cheese fondue and my “snack” was perfectly topped off with the Hazelnut Linzer Cookie!
Linzer cookies are a holiday favorite, but I usually prefer a shortbread cookie version as the cookies are softer and more tender. However, this hazelnut version was so tender and delicious, I knew I wanted to try making them at home.
To make the dough, first pulse the hazelnuts in a food processor until ground. Then, combine the ground hazelnuts, flour, cinnamon, cardamom, cloves, baking powder, and salt in a medium mixing bowl.
In a separate bowl, beat together the butter and sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until combined, about 1 minute. Slowly add the flour mixture and mix until a soft dough forms. Divide the dough into two rounds. Wrap the rounds in plastic wrap and refrigerate for 30 minutes.
Once the dough has chilled, roll out one of the rounds on a floured surface to about 1/8-inch thickness. Use a 3-inch round fluted cookie cutter to cut out the cookies. Place the cookies on a parchment lined baking sheet and bake at 350 F for 10-12 minutes, until the edges are set, but not browned. Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
While the first batch of cookies are baking, prepare the second back by rolling out the remaining dough. Use the fluted cookie cutter to cut the dough into rounds and then use a small Mickey Mouse cookie cutter to cut out the center of each of the cookies. Bake the cookies for 10-12 minutes, until edges are set, but not browned. Again cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
To assemble the cookies, turn over cookies without the Mickey shaped hole in the center and spread 1-2 teaspoons of raspberry jam on the flat side of each cookie.
Sprinkle powdered sugar on top of the cookies with the Mickey shaped hole in the center and place on top of jam covered cookies.
Enjoy these Hazelnut Linzer Cookies!
Hazelnut Linzer Cookies
These traditional holiday sandwich cookies are a spiced hazelnut cookie filled with raspberry jam. The cookies are topped with powdered sugar, perfectly showing off the Mickey Mouse shaped center!
Ingredients
Hazelnut Linzer Cookies
- 1/2 cup whole raw hazelnuts
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Filling & Decoration
- 3/4 cup raspberry jam
- 1/4 cup powdered sugar
Equipment
- food processor
- 3-inch fluted round cookie cutter
- small Mickey Mouse shaped cookie cutter
Instructions
Hazelnut Linzer Cookies
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Pulse the hazelnuts in a food processor until ground. Combine the ground hazelnuts, flour, cinnamon, cardamom, cloves, baking powder, and salt in a medium bowl and set aside.
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In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until combined, about 1 minute. Slowly add the flour mixture and mix until soft dough forms. Divide dough into two rounds. Wrap in plastic wrap and refrigerate for 30 minutes.
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Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
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Remove one round of dough from refrigerator and roll on a floured surface to about 1/8-inch thickness. Cut the dough into rounds using the fluted cookie cutter. Place cut out cookies on the prepared baking sheet and bake for 10-12 minutes, until edges are set, but not browned. Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
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Remove the remaining dough from refrigerator and roll to about 1/8-inch thickness. Cut the dough into rounds using the fluted cookie cutter and then Cut an additional 1/2-inch circle in the center of each cookie. Place on 8 cookies on each baking sheet and bake for 11-13 minutes, until edges are set, but not browned. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Assembly
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When cookies have completely cooled, turn over the cookies without a Mickey shaped hole in the center and spread 1-2 teaspoons of raspberry jam on the flat side of each cookie.
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Sift powdered sugar on top of the cookies with a Mickey shaped hole in the center and place them on top of cookies with the jam.
Recipe Notes
Recipe courtesy of Disney Parks