The dough can get a bit soft as I cut the cookie shapes, but adding some flour helps and it's worth the work. This is one of my favorite Christmas cookies! I replaced hazelnuts with almonds, but I kept everything else the same. The nuts add a fineness to the dough, which would be lost if more flour was added. To make this cookie for nut allergic person, try a recipe for imperial cookies and add almond flavouring if possible. Can't wait to make them again for Valentine's Day. This recipe was a big hit! I will add it to my arsenal of Holiday cookies. The result was just as pretty and took about 1/16 of the time. I punched out stars in the middle of half the slices and baked. On the first batch I followed the directions to the letter, on the second I just rolled all of the dough into a log, refrigerated, and sliced. These are delicious and look beautiful, but as other reviewers noted, the dough is a pain to work with. I filled them with Nutella instead of the jam because was looking for more of a chocolate filling.
I rolled it between 2 sheets of parchment paper and baked them on the parchment paper so I didn't have to transfer them. It is a lot more crumbly than a regular sugar cookie but not to bad to deter me from making them again. The dough, in my option, was not that bad to work with. It makes small cookies that work best (i.e., don't crumble) when eaten in a single bite. I've used a Linzer cookie cutter set I found on Amazon. I followed someone else's advice (2nd time) and rolled it out on a chilled marble cheese board. What I found most difficult about the dough is transferring the cut-out cookies to the cookie sheet. These are great! I've tried them with both hazelnuts and almonds. Next time, though, I'm going to try gently toasting the hazelnut flour ahead of time, as I think that would enhance the flavor. I ended up with a rating of 3 forks instead of 4 because I didn't think the flavor was very special-they are tender and really good, just not special. I did find that what worked best was peeling the paper away from the dough, rather than peeling the dough away from the paper, and definitely cut out the small inner heart (or star) after they're on your cookie sheet. They were then pretty easy to cut and peel. Then I borrowed a technique from another Linzer cookie recipe (Dorie Greenspan's, also on Epicurious)-after making the dough, I formed the 5" discs, but then rolled out to 1/8" right away between two pieces of waxed paper, and chilled like that for several hours.
These look beautiful for Valentine's Day, using heart cutters. Used a trio of fillings: fig butter, raspberry jam, and apricot preserves.įor the person who was allergic to nuts, you might want to try grinding pretzels in an equal amount to the nuts. Unfortunately I don't remember exactly how many this made, but it was quite a lot! Made them a few days in advance and they held up very well in an airtight container in the fridge and then just on a domed platter. Used a 1.75" cutter because I wanted these to be smaller bites rather than large cookies. Made these cookies over the holiday using a a mix of hazelnuts and almonds (because I forgot to buy more of the former). I use small linzer cutters I got in Vienna they're 2" at the most, and work well with this dough. I make them exactly as written, and they come out perfect and delicious every time and last forever (this is definitely one of those cookies that just gets better with age). These are a decent amount of work, but are definitely worth it. I got over 4 dozen cookies out of 1 recipe. My cookies were about 1 1/4 inch and could only take half a teaspoon of jam before it started to seep into the powdered sugar and look messy so I learned quickly not to overfill. I didn’t find it to be as hard to work with as others did, no parchment needed for the rollout just keep it cold and work quickly. The dough needs to be handled only when very cold so I treat it like pie crust and keep the rolling pin in the freezer for half an hour or so before I roll out the dough.
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