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hazelnut linzer thumbprint cookies

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a delectable version of the classic Austrian Linzer Cookie (which originated sometime in the 1700s in the city of Linz, Austria). In Austria, traditional Linzer cookies are a common Christmas treat because of the classic shortbread base and bright red color of the jam filling. And this easy Linzer recipe is also great choice for your Christmas treat tray, but they're equally great anytime of the year.

yield 4 dozen cookies
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For hazelnut linzer thumbprint cookies

  • 1 cup
    hazelnuts, toasted and cooled (about 5 oz)
  • 2 1/4 cups
    all-purpose flour
  • 1/2 cup
    granulated sugar
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1 cup
    unsalted butter, cubed and chilled
  • 2 lg
    eggs, separated
  • 1 Tbsp
    hazelnut liqueur (such as frangelico)
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    finely grated lemon zest
  • 1 cup
    seedless raspberry jam
  • 3/4 cup
    toasted hazelnuts, finely chopped (for rolling)
  • confectioners' sugar, for dusting

How To Make hazelnut linzer thumbprint cookies

  • 1
    Place 1 cup hazelnuts and 1/2 cup flour in a food processor and process for a few seconds, until the nuts are finely chopped but not pulsed to a fine powder. Add remaining flour, sugar, baking powder, cinnamon and salt, and pulse for several seconds until well combined.
  • 2
    Use a spoon to toss the butter into the flour mixture to coat all the butter pieces. Pulse for a few seconds to incorporate the butter into the flour mixture until it resembles cornmeal. Add the 2 egg yolks, vanilla, hazelnut liqueur and lemon zest, and pulse for a few seconds or until the dough just beings to hold together. Cover the dough and refrigerate until firm.
  • 3
    Heat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  • 4
    In a medium mixing bowl, lightly beat the 2 egg whites.
  • 5
    Shape the dough into 1-inch balls. Roll each dough ball into the egg whites, and then roll in the chopped hazelnuts until well coated on all sides. Arrange the covered dough balls 1 1/2 inches apart on the lined baking sheets. Flatten each dough ball with the palm of your hand. Press your thumb into the center of each cookie to create a very shallow hole. If the dough cracks, gently pinch it back together. Fill each hole with about 1/2 to 1 teaspoon of the raspberry jam.
  • 6
    Place the baking sheets in the preheated oven for about 20 minutes or until cookes are lightly browned. Let cool on the baking sheets. When cooled, lightly sift the confectioers' sugar over the cookies. If desired, dip a fork in water and let small droplets of water drip onto the center of each cookie so the jam shines through the sugar dust.
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