Nutella Linzer Cookies - Nutella Recipes - Recipes for Nutella

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Recipe for Nutella Linzer Cookies from the Nutella section.

Nutella Linzer Cookies

Source: Nutella recipe pamphlet

Cookie Dough
2 cups blanched hazelnuts, toasted and cooled (see instructions)
1/4 cup cornstarch
1/2 teaspoon salt
2 large eggs
6 tablespoons Nutella

Filling
1/2 cup Nutella
1/2 cup raspberry jam
1/3 cup confectioners' sugar (optional)

Grind the hazelnuts, cornstarch and salt in a food processor for 30 seconds or until finely ground. Add the eggs and 6 tablespoons Nutella and pulse until the mixture comes together. Pat the dough into a circle, wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Divide the dough in half and roll out each piece between 2 sheets of parchment or wax paper to 1/4-inch thickness (or 8 x 10 inches). Using a 2-inch fluted cookie cutter, cut out 12 cookies per piece. On one baking sheet, using a 1-inch cookie cutter, cut into the center of each cookie and remove that cutout leaving a hole for the jam. Transfer the cookies to a fresh parchment paper or aluminum foil-lined baking sheet and bake for 8 minutes. Cool on a rack.

Spread the cookies without the holes (these are the bottoms) with 1 teaspoon of Nutella, then 1 teaspoon raspberry jam. Sift confectioners' sugar over the cookies with the holes and place them on top of the bottoms, creating 12 delicious sandwich cookies.

* To toast the hazelnuts, preheat the oven to 325 degrees F. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Allow the nuts to cool completely before handling.

Makes 12 servings.



We hope you enjoy your freshly made Nutella Linzer Cookies. This recipe came from Nutella's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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