This easy and delicious Nigella Linzer Cookie recipe is perfect for the holidays. These buttery, melt-in-your-mouth cookies are filled with a tangy redcurrant and raspberry jam combination. You can easily adapt the filling with your favorite jams, making this a simple yet festive treat to share with friends and family.
Ingredients Needed:
- 100 grams (3.5 oz) whole blanched hazelnuts (toasted if possible)
- 125 grams (½ cup) caster sugar
- 300 grams (2 ½ cups) plain flour, plus more for rolling out
- 200 grams (7 oz) 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 (4 tbsp) redcurrant jelly
- Approx. 4 x 15ml tablespoons (4 tbsp) seedless raspberry jam
How To Make Linzer Cookies Recipe?
- Prepare the Dough: Tip the toasted hazelnuts and caster sugar into the bowl of a food processor and blitz until the mixture resembles fine sand. Add the plain flour and pulse briefly to combine. Cut the cold butter into 1cm (½-inch) cubes and add it to the processor, along with the ground cinnamon, sea salt, whole egg, and egg yolk. Pulse until the mixture begins to form a dough.
- Prepare the Dough: Grind the hazelnuts if necessary and mix them with the plain flour, ground cinnamon, and sea salt. Cream the softened butter and caster sugar together until light and fluffy. Whisk the whole egg and egg yolk together in a jug, then gradually beat them into the butter mixture. Gradually add the dry ingredients, mixing until the dough forms.
- Rest the Dough: Divide the dough into 4 equal portions. Roll each portion into a ball, then gently press them into thick discs. Wrap the discs tightly in food wrap and refrigerate for at least 1 hour (up to 3 days).
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F. Line two baking sheets with parchment paper.
- Roll Out the Dough: Remove two of the dough discs from the fridge and let them stand for about 15 minutes (longer if the dough is too cold). Roll out one disc on a piece of parchment paper until it’s about 2-3mm (1/16-inch) thick. If the dough is sticky, roll it out between two sheets of parchment.
- Cut the Cookies: Using a 6cm (2 ¼-inch) round cookie cutter cut 6 circles from the rolled dough and place them on the prepared baking sheets. Gather the excess dough and set it aside for re-rolling. Repeat with the second disc, but this time use a small cutter to make shapes (such as a heart, star, or snowflake) in the center of each cookie.
- Chill the Cookies: To help the cookies maintain clean edges, refrigerate the parchment-lined baking sheets with the cut dough for 10 minutes.
- Bake the Cookies: Bake the cookies for 9-10 minutes or until the edges are just turning a light golden color. The cookies should still be pale overall. Remove from the oven and cool completely on a wire rack.
- Assemble the Cookies: When the cookies are cool, dust the ones with cut-out shapes with icing sugar. Mix the redcurrant jelly and raspberry jam until smooth. Spread ½ teaspoon of the jam mixture onto the flat side of each full cookie, leaving a small border around the edge. Carefully place a sugar-dusted cookie on top and gently press to sandwich together.
Recipe Tips:
- Chill the Dough: Let the dough chill for at least 1 hour before rolling it out. This keeps the cookies from spreading too much.
- Use Cold Butter: If using a food processor, keep the butter cold for a flaky texture.
- Don’t Overwork the Dough: Handle the dough gently to avoid tough cookies.
- Roll the Dough Evenly: Roll the dough to 2-3mm thick for even baking.
- Let the Cookies Cool Completely: Let the cookies cool before adding the jam so they don’t get soggy.
How To Store Leftovers?
- Refrigerate: Let the leftover cookies cool to room temperature, then store them in an airtight container at room temperature for up to 3 days.
- Freeze: Freeze the cookies unfilled for up to 1 month in an airtight container. Let them thaw at room temperature before adding the jam.
Nutrition Facts:
- Calories: 161kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Sodium: 82mg
- Potassium: Not listed
- Total Carbohydrate: 17g
- Dietary Fiber: 1g
- Sugars: 9g
- Protein: 3g
Try More Nigella Lawson Recipes:
- Nigella Ginger Cake With Lemon Icing Recipe
- Nigella Sweet And Salty Chocolate Cookies
- Nigella Chocolate Chip Cookies
Nigella Linzer Cookies Recipe
Description
This easy and delicious Nigella Linzer Cookie recipe is perfect for the holidays. These buttery, melt-in-your-mouth cookies are filled with a tangy redcurrant and raspberry jam combination. You can easily adapt the filling with your favorite jams, making this a simple yet festive treat to share with friends and family.
Ingredients
Instructions
- Prepare the Dough: Tip the toasted hazelnuts and caster sugar into the bowl of a food processor and blitz until the mixture resembles fine sand. Add the plain flour and pulse briefly to combine. Cut the cold butter into 1cm (½-inch) cubes and add it to the processor, along with the ground cinnamon, sea salt, whole egg, and egg yolk. Pulse until the mixture begins to form a dough.
- Prepare the Dough: Grind the hazelnuts if necessary and mix them with the plain flour, ground cinnamon, and sea salt. Cream the softened butter and caster sugar together until light and fluffy. Whisk the whole egg and egg yolk together in a jug, then gradually beat them into the butter mixture. Gradually add the dry ingredients, mixing until the dough forms.
- Rest the Dough: Divide the dough into 4 equal portions. Roll each portion into a ball, then gently press them into thick discs. Wrap the discs tightly in food wrap and refrigerate for at least 1 hour (up to 3 days).
- Preheat the Oven: Preheat your oven to 180°C (160°C fan)/350°F. Line two baking sheets with parchment paper.
- Roll Out the Dough: Remove two of the dough discs from the fridge and let them stand for about 15 minutes (longer if the dough is too cold). Roll out one disc on a piece of parchment paper until it’s about 2-3mm (1/16-inch) thick. If the dough is sticky, roll it out between two sheets of parchment.
- Cut the Cookies: Using a 6cm (2 ¼-inch) round cookie cutter cut 6 circles from the rolled dough and place them on the prepared baking sheets. Gather the excess dough and set it aside for re-rolling. Repeat with the second disc, but this time use a small cutter to make shapes (such as a heart, star, or snowflake) in the center of each cookie.
- Chill the Cookies: To help the cookies maintain clean edges, refrigerate the parchment-lined baking sheets with the cut dough for 10 minutes.
- Bake the Cookies: Bake the cookies for 9-10 minutes or until the edges are just turning a light golden color. The cookies should still be pale overall. Remove from the oven and cool completely on a wire rack.
- Assemble the Cookies: When the cookies are cool, dust the ones with cut-out shapes with icing sugar. Mix the redcurrant jelly and raspberry jam until smooth. Spread ½ teaspoon of the jam mixture onto the flat side of each full cookie, leaving a small border around the edge. Carefully place a sugar-dusted cookie on top and gently press to sandwich together.
Notes
- Chill the Dough: Let the dough chill for at least 1 hour before rolling it out. This keeps the cookies from spreading too much.
- Use Cold Butter: If using a food processor, keep the butter cold for a flaky texture.
- Don’t Overwork the Dough: Handle the dough gently to avoid tough cookies.
- Roll the Dough Evenly: Roll the dough to 2-3mm thick for even baking.
- Let the Cookies Cool Completely: Let the cookies cool before adding the jam so they don’t get soggy.
Nigella Linzer Cookies Recipe