How to make
For these classic linzer cookies, the raw hazelnuts are transferred to a baking tray lined with baking paper.
Roast them for ten minutes in a preheated oven at 360°F (180°C) or until the peel starts to separate. Leave them to cool and peel them.
The peeled hazelnuts are grinded together with half of the sugar, so that they do not turn into a paste. Add the flour, cinnamon and salt to the ground hazelnuts.
In a bowl, beat the soft butter with the remaining sugar with a mixer at high speed. Add the egg yolks, vanilla essence and lemon peel.
At lower speed, gradually add the dry ingredients and mix, until the dough has homogenized.
Wrap small balls of it in cling film (4 pcs.) and store it in the refrigerator for a few hours.
The chilled balls of dough are kneaded and rolled out into a crust with a thickness of 4-5 millimeters and cut out with molds.
Cut out holes half of them. Transfer them into a tray lined with baking paper.
Bake them in the middle of a preheated oven at 360°F (180°C), until the edges of the cookies aquire an appetizing color.
Leave them on a flat surface to cool completely.
The cookies with the holes are sprinkled with powdered sugar and the rest are spread with raspberry jam and the two halves are stuck together.
The linzers are kept in a box, with paper placed between the rows to prevent them from sticking together.
Enjoy my Linzers with Raspberry Jam!
