Clara Bennett This classic Nigella Linzer Cookies recipe is made with toasted hazelnuts, cold butter, caster sugar, redcurrant jelly, and seedless raspberry jam. The result is a wonderfully buttery and crumbly sandwich cookie with a nutty flavor, balanced by a sweet and tart jam filling. They are perfect for the holiday season, especially Christmas, and this recipe makes about 28 beautiful cookies.
Nigella Linzer Cookies Ingredients
- 100 grams whole blanched hazelnuts (toasted if possible)
- 125 grams caster sugar
- 300 grams plain flour, plus more for rolling out
- 200 grams unsalted butter (cold)
- 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 redcurrant jelly
- Approx. 4 x 15ml tablespoons seedless raspberry jam
How To Make Nigella Linzer Cookies
- Make the dough: In a food processor, blitz the toasted hazelnuts and sugar until they form a fine sand. Add the flour. Cut the cold butter into small cubes and add it to the processor along with the cinnamon, salt, whole egg, and egg yolk. Pulse the processor until the mixture comes together to form a dough.
- Chill the dough: Divide the dough evenly into four pieces. Roll each piece into a ball and then flatten it into a thick patty. Wrap each patty tightly in plastic wrap and place them in the fridge to chill for at least 1 hour.
- Prepare for baking: Take two dough discs out of the fridge and let them stand for about 15 minutes to become slightly easier to roll. While you wait, preheat your oven to 180℃/160℃ Fan/350°F and line two cookie sheets with baking parchment.
- Roll and cut the cookie bases: Place one piece of parchment on your counter. Roll out one of the dough discs on the parchment until it is very thin (about 2-3mm). Using a 6cm (2¼-inch) round cookie cutter dipped in flour, cut out 6 circles. Remove the excess dough, leaving the circles on the parchment, and slide the parchment onto a cookie sheet.
- Roll and cut the cookie tops: Repeat the process with the second disc of dough. This time, after cutting the large circles, use a mini cookie cutter (like a star, heart, or small circle) to cut a shape out of the center of each one.
- Bake the cookies: Place the cookie sheets in the preheated oven and bake for 9-10 minutes. The cookies are done when the edges are just beginning to turn a very light gold. They should still be pale overall. Let them cool on a wire rack.
- Repeat with remaining dough: Allow the cookie sheets to cool completely, then repeat the rolling, cutting, and baking process with the two remaining discs of dough and all the collected scraps.
- Assemble the cookies: Once the cookies are completely cold, dust the tops (the ones with the cut-outs) with icing sugar. Mix the redcurrant jelly and raspberry jam together. Spread about ½ teaspoon of the jam mixture onto each solid cookie base. Carefully place a sugar-dusted top onto each jam-covered base to create a sandwich.
Recipe Tips
- Toast the Hazelnuts: If your hazelnuts aren’t already toasted, doing so brings out a much deeper, nuttier flavor. This simple step significantly enhances the taste of the final cookie.
- Keep the Dough Cold: Cold dough is the secret to a tender, crumbly cookie. If your kitchen is warm and the dough becomes sticky while you work, don’t hesitate to put the cut cookies back in the fridge for 10 minutes before baking.
- Don’t Overbake: These cookies are delicate and should be very pale. Pull them from the oven as soon as the edges show the slightest hint of golden color. They will firm up as they cool.
- Use Room Temperature Eggs: Using room temperature eggs helps the dough come together more smoothly and prevents the butter from seizing up, creating a more uniform and tender texture.
What To Serve Linzer Cookies
These beautiful Linzer cookies are a star attraction on any holiday cookie platter. They are perfect on their own, served with a cup of hot tea like Earl Grey, a freshly brewed coffee, or a festive glass of mulled wine. For children, they are a wonderful treat alongside a mug of rich hot chocolate.
How To Store Linzer Cookies Leftovers
- Store: Assembled cookies can be stored in an airtight container at room temperature for up to 3 days. Note that the cookie will soften slightly as it absorbs moisture from the jam. For the best texture, you can store the unfilled cookie halves in an airtight container for up to a week and assemble them just before serving.
- Freeze: The baked, unfilled cookies freeze exceptionally well. Place them in a single layer in a freezer-safe container, with parchment paper between layers, for up to 2 months. Thaw at room temperature before filling with jam and dusting with sugar.
Nigella Linzer Cookies Nutrition Facts
- Calories: 185 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 25mg
- Total Carbohydrate: 21g
- Sugars: 11g
- Protein: 2.5g
Frequently Asked Questions
- Can I use ground almonds instead of hazelnuts? Yes, the original recipe notes this is a great alternative. If you don’t have a food processor to grind hazelnuts, using pre-ground almonds works perfectly. The flavor will be slightly different but equally delicious.
- My dough is too sticky to roll. What should I do? This dough is naturally soft. The key is to keep it well-chilled. If it becomes too sticky, place it back in the fridge for 10-15 minutes. Rolling the dough between two sheets of baking parchment is also a very effective, mess-free method.
- Can I use a different type of jam? Absolutely! While the combination of redcurrant and raspberry provides a lovely tartness, feel free to use your favorite seedless jam. Apricot or blackcurrant jam would also be wonderful choices.
- How do I get clean cut-outs in the top cookies? For the sharpest shapes, dip your mini cutter in a little flour before each cut. If the small dough shape gets stuck in the cutter, a cocktail stick is useful for gently pushing it out. Chilling the cut cookies on their tray for 10 minutes before baking also helps them hold their shape perfectly.
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Nigella Linzer Cookies
Description
Nigella’s Linzer Cookies are a classic holiday treat. These delicate, buttery cookies are made with ground hazelnuts for a rich, nutty flavor. They are sandwiched together with a sweet and tart filling of redcurrant and raspberry jam and finished with a dusting of icing sugar.
Ingredients
Instructions
- Make the dough: In a food processor, blitz hazelnuts and sugar into a fine powder. Add flour, cold butter, cinnamon, salt, egg, and egg yolk. Process until a dough forms.
- Chill the dough: Divide the dough into 4 flat discs, wrap in plastic, and chill for at least 1 hour.
- Roll and cut: Preheat oven to 180°C/350°F. Roll out the chilled dough thinly. Cut circles for the bases. For the tops, cut circles and then use a mini cutter to remove the center.
- Bake: Bake for 9-10 minutes until the edges are lightly golden. Cool completely on a wire rack.
- Assemble: Dust the top cookies with icing sugar. Mix the jam and jelly together. Spread jam on the base cookies and top with a dusted cookie to create a sandwich.
Notes
- Dough can be chilled for up to 3 days or frozen.
- Use almonds if hazelnuts are unavailable.
- Avoid overworking dough for best texture.
- Let cookies cool fully before assembling.