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Linzer Cookies
Ingredients
- 100 grams whole blanched hazelnuts (toasted if possible - see recipe intro)
- 125 grams caster sugar
- 300 grams plain flour plus more for rolling out
- 200 grams unsalted butter (cold if using a processor, soft if making by hand)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- icing sugar to dust the cookies
- Approx. 4 x 15ml tablespoons redcurrant jelly
- Approx. 4 x 15ml tablespoons seedless raspberry jam
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