Hazelnut Chocolate Linzer Hearts

by

Drop

POSTED Mon, 5 December 2016

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!

recipe-image

    INGREDIENTS


  • Hazelnuts icon
    Hazelnuts

    1 cup (about 136.8 g)

  • Unsalted butter icon
    Unsalted butter

    1 cup (about 230.4 g)room temperature

  • Brown sugar icon
    Brown sugar

    ¾ cup (about 145.8 g)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Vanilla extract icon
    Vanilla extract

    4 g (about ⅞ teaspoon)

  • Plain flour icon
    Plain flour

    2 cups (about 259.2 g)

  • Baking powder icon
    Baking powder

    ¾ teaspoon (about 3.75 g)

  • Salt icon
    Salt

    1 g (about ⅛ teaspoon)

  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread

    as needed

    METHOD


  • 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 plain 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

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