Hazelnut Nutella Linzer Cookies are a break from a traditional Linzer cookie recipe and are sure to delight the Nutella lover in your life this Christmas!
Hazelnut Nutella Linzer Cookies are a chocolate lover’s dream! These tender cookies are filled with creamy Nutella spread and dusted with powdered sugar…because any Christmas cookie worth its salt should look like it was snowed on. While most people consider Linzer cookies tricky to make, this recipe is a breeze to put together. Just follow a few tried and true tips and you’ll be an expert in no time! If you’re looking to make a classic Linzer cookie, simply sub out the nuts and filling!
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Hello everyone! My name is Roxana and I blog over at The Red Eye Baker. Desserts are my jam, but I occasionally share some quick meals that were a hit with my family. I’m so excited to be here today and would like to thank Julie for inviting me to join in on all the Christmas cookie fun here at Bread Booze Bacon! I live just outside of Chicago and every year Wilton has a huge tent sale a stone’s throw from where a grew up. A couple years ago I finally made it a point to go and picked up some cool goodies. One of those items was a Linzer cookie cutter. Today’s recipe was the perfect opportunity to finally crack this set open. (I may have packed it away and kind of forgotten that I had it.)
Traditionally Linzer cookies are made with ground almonds and a fruit filling. Since my kids are lovers of all the Nutella things, especially these Nutella Cupcakes, I decided that I would try this cookie recipe using hazelnuts and Nutella for the filling. They did not disappoint! My kids ate all of them and didn’t leave any for their daddy to try! These cookies went almost as fast as my Chewy Chocolate Toffee Cookies do.
Hazelnut Nutella Linzer Cookies are fun holiday cookies to make and are a perfect addition to your Christmas cookie plate. One thing I will say before we get into the recipe is to keep the dough that you are not actively working in the fridge until ready to use it. It’s easier to cut the cookies out when the dough is nice and cold. I hope you enjoy these Nutella Linzer Cookies as much as my family did. Merry Christmas!
- Christmas Pinwheel Cookies
- 5-Ingredient Vanilla Almond Snowball Cookies
- Chocolate Peppermint Crunch Cookies
- Christmas Crinkle Cool Whip Cookies
- Ugly Christmas Sweater Sugar Cookies
- Hazelnut Nutella Linzer Cookies
- Apple Cider Cookies
- Chocolate Andes Mint Cookies
- Dark Chocolate & Hazelnut Cookies
- Mexican Hot Chocolate Shortbread
- Loaded Cookie Butter Snickerdoodles
- Chocolate Oatmeal Cranberry Cookies
- 2 cups all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 1/4 ounce package hazelnuts, finely ground
- 1 cup unsalted butter, 2 sticks, at room temperature
- 2/3 cup sugar
- 1 egg, at room temperature
- 1/2 teaspoon vanilla
- 1/2 teaspoon hazelnut extract
- 1/2 cup Nutella, or preferred chocolate-hazelnut spread
- Powdered sugar, for dusting
- In a medium bowl sift together the flour, cinnamon, and salt. Then whisk in the finely ground hazelnuts. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugar until light and fluffy, about 1 minute.
- Add the egg, vanilla, and hazelnut extract to the butter mixture and continue beating on medium-high speed until well incorporated. Add the dry ingredients and mix on low speed until just combined.
- Turn dough out onto a sheet of plastic wrap and form the dough into a disc. Wrap it up and chill in the refrigerator for at least 2 hours.
- Once the dough is chilled and you are ready to roll it out, preheat the oven to 350 degrees F.
- Cut the cold dough in half. Re-wrap and place the other half of the dough back in the fridge. Roll out the remaining dough on a clean, well-floured surface to about ⅛-inch thickness. (Rolling pin spacers are a life-saver!)
- Cut half the sheet of rolled dough out using the cookie cutter without an insert in the center, this will be the bottom of the cookie. Then cut the rest of the dough out with your preferred shape insert, these will be the cookie tops. Save all the scraps to chill and re-roll for more cookies. Keep count of the cutouts to make sure you have an equal number of tops and bottoms.
- Place the cookies on an ungreased, parchment paper or silicone mat lined cookie sheet and bake for 10-12 minutes. Cool cookies on the pan for a few minutes. Once they are set, move them to a cooling rack to cool completely.
- Repeat this process with the remaining dough and any scraps.
- To assemble the cookies, separate the bottoms from the tops and dust all the tops with powdered sugar before you put the sandwich cookies together.
- Turn the bottom cookie over (so the bottoms are not on top, pretty side out kids!) and spread an even layer of Nutella on each cookie bottom. Match up the sides and place a powdered sugared top cookie (sugar side up) on top of the Nutella to complete the cookie.