Linzer cookies with chocolate hazelnut spread! These delicious cookie sandwiches are infused orange and almond flavors and filled with Nutella. The classic chocolate hazelnut spread is the perfect pairing to the sweet and orange flavored cookie. They are perfect for any holiday cookie exchange as well.
These are actually a small batch of linzer cookies. I reduced the quantities of my linzer cookies from last year by half. (Really just so I could make more cookies later on!). Check out this recipe for more Linzer inspiration: Raspberry Almond Linzer Cookies
Ingredients for Linzer Cookie Dough
- All Purpose Flour
- Almond Flour - be sure to use fine ground almond flour for this recipe
- Powdered Sugar - for the cookie dough base and additional for sprinkling on top
- Butter - unsalted softened to room temperature butter
- Egg Yolk
- Extracts: Vanilla and Almond for the perfect sweet and floral touch
- Orange zest and juice
- Cinnamon - for additional spice
- Filling - I used Nutella for this recipe
How to make Linzer Cookies
- Beat together sugar and butter. Cream together the softened butter and powdered until fluffy. Not just until blended but at least 1-2 minutes.
- Add egg yolk, extracts and spices. Add in the egg yolk, orange zest, orange juice, cinnamon and salt.
- Add dry ingredients. Add in the almond flour and all purpose flour. Combine the flours until the dough together.
- Refrigerate dough. Bring the dough together in plastic wrap. Chill the dough for at least 1 hour or up to 2 days.
- Roll out and cut out the cookies. Roll out the dough to about ¼ inch thickness and use a 2-inch cookie cutter. Since these are sandwich cookies, make sure to make pairs of cookie cut outs. For the cookie that will be the top, also cut out a small hole in the center, so you can see the filling.
- Bake, cool, fill and enjoy! Bake the cookies for about 8 minutes. Since they are small, they will bake quickly, so keep an eye on them! Transfer them to a cooling rack and let them cool completely before filling. Add a teaspoon of chocolate hazelnut spread to the underside of a bottom cookie, top it with a top cookie (with the center cut out) and then sprinkle with powdered sugar.
Tips to Make the Best Linzer Cookies with Chocolate Hazelnut
Chill the dough for at least an hour. The dough is soft so it will be easier to roll out if its chilled.
Keep the dough the cold while rolling. If you're dividing the dough or doubling the recipe, make sure the unused dough is kept chilled.
Roll out the dough gently. With the amount of butter and powdered sugar in the recipe, the dough is soft and needs to be rolled out with gentle pressure but not too much flour.
Watch the cookies in the oven. Since they are cut-out and have the center cut-out, they will bake faster than regular cookies.
Cool before filling. Make sure to cool the cookies fully before filling. This is especially important because the chocolate hazelnut spread will melt on the warm cookies!
You might also be interested in other Nutella desserts: Nutella Fruit Tart, Chocolate Hazelnut Baklava Rolls
📖 Recipe
Linzer Cookies with Chocolate Hazelnut
Ingredients
Linzer Cookie Base
- ½ cup butter
- ½ cup powdered sugar
- 1 egg yolks
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon orange zest optional
- 1 tablespoon orange juice or lemon juice
- ½ cup almond flour
- 1¼ cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Filling
- ¼ cup chocolate hazelnut spread like Nutella
Optional Topping
- 1 tablespoon powdered sugar
Instructions
Make the Cookies
- In a stand mixer with a paddle attachment or large mixing bowl, cream together softened butter and powdered sugar for about 1-2 minutes. Mix in egg yolk. Add salt, cinnamon, extracts, zest and orange juice and mix until combined. Stir in flour and almond flour on low speed to combine. Divide the dough into two and form into discs. Wrap tightly in plastic wrap and chill in refrigerator for at least 1 hour or up to 2 days.
- Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
- On a lightly floured surface roll out dough discs into about ¼ inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets. Bake for 8 minutes until the cookies get slightly golden. Transfer to a cooling rack within 5 minutes of removing from oven.
Fill the cookies
- Fill cookies with chocolate hazelnut spread on the bottom of one cookie and place another on top. Sprinkle with powdered sugar.
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