These jam-filled sandwich cookies are based on one of Austria's most famous desserts, the Linzertorte. For soft, chewy cookies, assemble a day in advance. For crispier cookies, sandwich the same day as serving.
- Portion size 36 servings
On baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins crack, about 8 minutes. Transfer to tea towel; rub to remove most of the skins.
In food processor, process hazelnuts until finely ground. Add flour, cinnamon, baking powder, lemon rind, cloves and salt; process until combined.
In large bowl, beat butter with granulated sugar until light and fluffy; beat in egg and egg yolk, 1 at a time. Beat in vanilla. Stir in flour mixture in 2 additions. Divide dough in half; flatten into discs. Wrap each and refrigerate for 1 hour.
On lightly floured surface, roll out each disc to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round crinkle cookie cutter, cut out shapes, rerolling scraps. Using 1-inch (2.5 cm) round crinkle or star-shaped cutter, cut centres out of half of the cookies to make tops.
Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350?F (180?C) oven until golden brown, 11 minutes. Let cool on pans on racks.
Spread generous 1 tsp (5 mL) raspberry jam on each cookie bottom. Dust icing sugar over tops; place on jam filling.
Nutritional facts Per cookie: about
- Sodium 30 mg
- Protein 2 g
- Calories 162.0
- Total fat 10 g
- Potassium 56 mg
- Cholesterol 28 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 2.0