Nigella Linzer Cookies ​

These delicate and festive Nigella Linzer Cookies are made with a buttery dough enriched with toasted hazelnuts, cinnamon, and a hint of salt, then filled with a swirl of redcurrant jelly and raspberry jam. Crisp yet tender, these Austrian-inspired sandwich cookies melt in the mouth and make a gorgeous addition to any holiday table. This recipe makes about 28 Linzer cookies and is perfect for Christmas gifting or afternoon tea.

Nigella Linzer Cookies Ingredients

• 100g skinned toasted hazelnuts
• 125g caster sugar
• 300g plain flour, plus extra for rolling
• 200g unsalted butter (cold for processor, soft for hand method)
• ¼ tsp ground cinnamon
• ⅛ tsp fine sea salt
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• Icing sugar, for dusting
• Approx. 4 tbsp redcurrant jelly
• Approx. 4 tbsp seedless raspberry jam

How To Make Nigella Linzer Cookies

1. Make the dough: Blitz hazelnuts and sugar in a processor, then add flour, butter, cinnamon, salt, egg, and yolk. Process to a soft dough. (For hand method, see note below.)
2. Divide and chill: Form dough into 4 patties, wrap in cling film, and chill for 1 hour or up to 3 days.
3. Roll and cut: Roll out one disc to 2–3mm thick on baking parchment. Cut 6cm circles; transfer to lined trays. Repeat with another disc, cutting out center shapes with mini cutters. Chill for 10 minutes if warm.
4. Bake: Bake at 180°C/160°C Fan for 9–10 minutes until just golden. Cool completely on wire racks.
5. Assemble: Dust top halves with icing sugar. Mix jams, spread ½ tsp on each bottom half, and sandwich gently.

Recipe Tips

• Use cold dough: Let chilled dough rest 10–15 mins at room temp before rolling to prevent cracking.
• Roll thin: 2–3mm thickness gives the perfect delicate snap.
• Re-roll scraps carefully: Avoid overworking the dough for tender cookies.
• Use ready-ground almonds: If hazelnuts are unavailable, almonds work just as well.

How To Serve Linzer Cookies

Serve these cookies with hot tea, mulled wine, or espresso. They’re also perfect as edible gifts during the holidays—stack them in a clear bag tied with a ribbon or pack in a festive tin.

How To Store Linzer Cookies

Room Temperature: Store in an airtight container for up to 5 days.
Freeze Dough: Raw dough discs can be frozen for up to 2 months—defrost overnight in the fridge.
Freeze Cookies: Unfilled cookies freeze well; assemble after thawing.

Linzer Cookies Nutrition Facts

• Calories: 150 (per sandwich cookie)
• Total Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 17g
• Sugar: 8g
• Protein: 2g
• Sodium: 30mg

FAQs

Nigella Linzer Cookies ​

Author: Clara Bennett Cooking Method:Baking Cuisine:Austrain Courses:Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time: 10 minutesRest time:1 hour Total time:1 hour 40 minutesCooking Temp:100 CServings:28 servingsEstimated Cost:25 $Calories:150 kcal Best Season:Available

Description

Delicately spiced hazelnut cookies sandwiched with jewel-toned jam and dusted with icing sugar—an elegant, melt-in-your-mouth holiday treat.

Ingredients

• 100g toasted skinned hazelnuts
• 125g caster sugar
• 300g plain flour
• 200g unsalted butter
• ¼ tsp ground cinnamon
• ⅛ tsp fine sea salt
• 1 large egg
• 1 large egg yolk
• Icing sugar, for dusting
• 4 tbsp redcurrant jelly
• 4 tbsp seedless raspberry jam

Instructions

1. Blitz hazelnuts and sugar, then add flour, butter, cinnamon, salt, eggs to make dough.
2. Divide into 4 patties, wrap and chill for 1 hour.
3. Roll dough thin, cut 6cm rounds; cut out centers on half of them.
4. Bake at 180°C/160°C Fan for 9–10 mins. Cool completely.
5. Dust top halves with icing sugar.
6. Mix jams, spread ½ tsp on bottoms, and sandwich cookies.
7. Store in airtight container or gift them fresh.

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.