Hazelnut Chocolate Linzer Hearts
Serves
12
Total Time
98 MINS
Calories
337
Crunchy nutty heart-shaped cookies - extra-irresistible when stuck together with a spoonful of our Hazelnut Chocolate spread!
- Hazelnuts
1 cup (about 136.8 g)
- Unsalted butter
1 cup (about 230.4 g)room temperature
- Brown sugar
¾ cup (about 145.8 g)
- Egg yolk
2 (about 40 g)
- Vanilla extract
4 g (about ⅞ teaspoon)
- All purpose flour
2 cups (about 259.2 g)
- Baking powder
¾ teaspoon (about 3.75 g)
- Salt
1 g (about ⅛ teaspoon)
- Hazelnut chocolate spread
as needed
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Add hazelnuts to a clean small bowl
- 3. Transfer nuts to baking sheet
- 4. Bake until toasted - 5 min, 175°C
- 5. Let cool - 10 min
- 6. Wrap with kitchen towel
- 7. Grind small bowl and set aside
- 8. Add unsalted butter and brown sugar to a clean stand mixer bowl
- 9. Cream together until light and fluffy
- 10. Add egg yolk and vanilla extract to the dough
- 11. Mix well
- 12. Add all purpose flour, baking powder and salt to a clean large mixing bowl
- 13. Transfer content of small bowl to dry ingredients
- 14. Mix together
- 15. Transfer dry ingredients to dough
- 16. Mix until dough forms
- 17. Divide into halves
- 18. Wrap with plastic wrap
- 19. Chill in fridge - 1 hr
- 20. Pre-heat oven - 175°C
- 21. Prepare a clean baking sheet on lightly-floured surface
- 22. Roll dough until 1/8" (5mm) thick
- 23. Cut out
- 24. Transfer dough to baking sheet
- 25. Bake until golden brown - 8 min, 175°C
- 26. Transfer onto cooling rack
- 27. Spread with hazelnut chocolate spread
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
