{"id":5174,"date":"2024-02-01T16:40:02","date_gmt":"2024-02-01T16:40:02","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5174"},"modified":"2024-02-01T16:40:38","modified_gmt":"2024-02-01T16:40:38","slug":"recipe-of-the-month-hazelnut-raspberry-linzer-cookies","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-hazelnut-raspberry-linzer-cookies\/","title":{"rendered":"Recipe of the Month: Hazelnut Raspberry Linzer Cookies"},"content":{"rendered":"

\"\"<\/p>\n

This is our Valentine\u2019s Day version of the beloved Linzer cookie, made with ground hazelnuts rather than almonds. These shortbread cookies are great just as they are \u2014 tender, delicately sweet, with a subtle, nutty flavor and a hint of cinnamon \u2014 but with the raspberry, they\u2019re divine. We cut these into heart shapes and make them into beautiful window cookies. In addition to the raspberry hearts, you\u2019ll also wind up with smaller, chocolate-rimmed hearts. We like heart-shaped cookies all year long but feel free to adapt the shapes to any occasion or even enjoy the hazelnut shortbread in its pure, unadorned form. At the Macrina caf\u00e9s, we are selling a Hazelnut Shortbread Cookie Mix<\/a>, which is very similar and will make it quick and easy for you to make this impressive cookie.<\/p>\n

\"\"<\/p>\n

Printable PDF<\/a> of this recipe here.<\/strong>
\nMakes nine 3 1\/2 inch cookies + nine smaller cookies.<\/strong><\/p>\n

Hazelnut Raspberry Linzer Cookies<\/span><\/strong><\/p>\n

\"\"<\/p>\n

\u00bd cup light brown sugar
\n\u00bc cornstarch
\n1\u00be cup unbleached all-purpose flour (or substitute Bob’s Gluten-Free All-Purpose Flour)
\n1 tsp ground cinnamon
\n\u00bd tsp salt
\n\u00bd cup hazelnuts, toasted and finely ground
\n8 oz (2 sticks) unsalted butter, chilled and cut into \u00bc-inch pieces
\n1\u00bd tsp pure vanilla extract
\n\u00bd cup raspberry jam
\n\u00bc cup powdered sugar
\n\u00bd cup semisweet chocolate chips
\n\u00bd cup red and white crystal sugar<\/p>\n

\"\"<\/p>\n

Line 3 rimmed baking pans with parchment paper. Set aside.<\/p>\n

In a stand mixer with a paddle attachment, combine brown sugar and cornstarch on low speed for about 1 minute to remove lumps. Add flour, cinnamon, salt, and ground hazelnuts. Mix until combined.<\/p>\n

With the mixer running, gradually add cubed butter and blend until the mixture resembles coarse crumbs. Add the vanilla extract and mix for another minute to allow the dough to come together.<\/p>\n

On a lightly floured surface, press the dough into a 10-inch square. Divide in half and roll out each half to a 1\/4-inch thickness, ensuring evenness. Cut out 9 large hearts from the first half for the bases and place them on one prepared baking pan.<\/p>\n

From the second rolled-out half, cut out an equal number of large hearts. Then, using a smaller heart cutter, remove the centers to create heart frames. Place these frames on the second baking pan, and the small heart cutouts on the third pan.*<\/p>\n

Chill the baking pans in the refrigerator for 1 hour.<\/p>\n

Preheat oven to 350\u00b0F.<\/p>\n

Bake cookies for 15 to 20 minutes until golden brown. Let cool to room temperature.<\/p>\n

To assemble the cookies, spread raspberry jam on the heart bases. Lightly dust the heart frames with powdered sugar and place one on top of each jam-covered base.<\/p>\n

Melt chocolate chips in a water bath, double boiler or microwave.<\/a> Dip the edge of smaller heart cookies in the chocolate and then in the crystal sugar. Allow them to set up on parchment paper.<\/p>\n

Enjoy making someone feel special with these delicious cookies for Valentine\u2019s Day \u2014 or any day!<\/p>\n

*Note: Any dough scraps can be brought together in a ball, re-chilled, and rolled out again for extra cookies!\u00a0<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This is our Valentine\u2019s Day version of the beloved Linzer cookie, made with ground hazelnuts rather than almonds. These shortbread cookies are great just as they are \u2014 tender, delicately sweet, with a subtle, nutty flavor and a hint of … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[30,160],"tags":[],"class_list":["post-5174","post","type-post","status-publish","format-standard","hentry","category-products","category-recipes"],"yoast_head":"\nRecipe of the Month: Hazelnut Raspberry Linzer Cookies - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/40.64.82.136\/blog\/recipe-of-the-month-hazelnut-raspberry-linzer-cookies\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Hazelnut Raspberry Linzer Cookies - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"This is our Valentine\u2019s Day version of the beloved Linzer cookie, made with ground hazelnuts rather than almonds. 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