Hazelnut Chocolate Linzer Hearts

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 38mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    664

Crunchy nutty heart-shaped cookies - extra-irresistible when stuck together with a spoonful of our Hazelnut Chocolate spread!

recipe updated Jun 7, 2019

Ingredients

  • Hazelnuts icon
    Hazelnuts
    137g
  • Unsalted butter icon
    Unsalted butter
    230g
  • Brown sugar icon
    Brown sugar
    146g
  • Egg yolk icon
    Egg yolk
    40g
  • Vanilla extract icon
    Vanilla extract
    5ml
  • All purpose flour icon
    All purpose flour
    259g
  • Baking powder icon
    Baking powder
    4g
  • Salt icon
    Salt
    1g
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Food processor
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Small bowl
  • kCook icon Stand mixer bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat - 175°C
  2. Get a clean small bowl
  3. Add hazelnuts
  4. Transfer nuts to baking sheet
  5. Bake until toasted - 5 min, 175°C
  6. Let cool - 10 min
  7. Wrap with kitchen towel
  8. Grind small bowl and set aside
  9. Get a clean stand mixer bowl
  10. Add room temperature unsalted butter
  11. Add brown sugar
  12. Cream together until light and fluffy
  13. Add egg yolk
  14. Add vanilla extract
  15. Mix well
  16. Get a clean large mixing bowl
  17. Add all purpose flour
  18. Add baking powder
  19. Add salt
  20. Transfer small bowl to dry ingredients
  21. Mix together
  22. Transfer dry ingredients to dough
  23. Mix until dough forms
  24. Divide into halves
  25. Wrap with plastic wrap
  26. Chill in fridge - 1 hr
  27. Pre-heat - 175°C
  28. Prepare a clean baking sheet on lightly-floured surface
  29. Roll dough until 1/8" (5mm) thick
  30. Cut out
  31. Transfer dough to baking sheet
  32. Bake until golden brown - 8 min, 175°C
  33. Transfer onto cooling rack
  34. Spread with hazelnut chocolate spread
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