Hazelnut Linzer Cookies

With a buttery hazelnut dough and a sweet raspberry jam filling, they’re perfect for spreading holiday cheer.

Hazelnut Linzer Cookies

Hazelnut Linzer Cookies


  • 350g all-purpose flour
  • 200g toasted, ground hazelnuts
  • 120g sugar
  • 1 packet vanilla sugar
  • 1 egg
  • a pinch of salt
  • 250g softened butter or margarine
  • Raspberry jam or any other flavor you like
  • Powdered sugar


  1. Mix flour, hazelnuts, sugar, vanilla sugar, salt, egg, and diced butter until a smooth dough forms.
  2. Wrap the dough in plastic wrap and chill for 1 hour in the refrigerator.
  3. Roll out the dough on a floured surface to about 3 mm thickness.
  4. Cut out shapes with cookie cutters, alternating shapes so that every other one has a hole punched in the center with another cutter, like a circle or heart.
  5. Arrange on a baking sheet lined with parchment paper.
  6. Bake at 180°C for about 8-10 minutes.
  7. Let them cool in the pan for a few minutes before transferring them to a plate.
  8. Knead the remaining dough again, roll it out, and make more Linzer cookies until you use up all the dough.
  9. Dust cookies with a hole with powdered sugar, and spread raspberry jam on the whole ones before sandwiching them together.

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