Hazelnut Chocolate Linzer Hearts
Serves
6
Total Time
1hrs 50mins
Calories
675
Crunchy nutty heart-shaped cookies - extra-irresistible when stuck together with a spoonful of our Hazelnut Chocolate spread!
- Unsalted butter230 groom temperature
- Brown sugar145 g
- Egg yolk2
- Vanilla extract4 g
- All purpose flour260 g
- Baking powder¾ teaspoon
- Salt1 g
- Hazelnut chocolate spreadas needed
- Hazelnuts135 g
Ingredients
- 1. Pre-heat oven - 175°C / 350°F
- 2. Add hazelnuts to the baking sheet and bake until toasted - 5 min, 175°C / 350°F
- 3. Let cool - 10 min
- 4. Wrap with kitchen towel
- 5. Grind a clean small bowl and set aside
- 6. Add unsalted butter and brown sugar to a clean stand mixer bowl
- 7. Cream together until light and fluffy
- 8. Add egg yolk and vanilla extract
- 9. Mix well
- 10. Add all purpose flour, baking powder and salt to a clean large mixing bowl and mix together
- 11. Transfer hazelnuts and dry ingredients to the stand mixer bowl and mix until dough forms
- 12. Divide into halves and wrap with plastic wrap
- 13. Chill in fridge - 1 hr
- 14. Pre-heat oven - 175°C / 350°F
- 15. Prepare a clean baking sheet
- 16. Roll dough until 1/8" (5mm) thick
- 17. Cut out
- 18. Transfer dough to baking sheet
- 19. Bake until golden brown - 8 min, 175°C / 350°F
- 20. Transfer onto cooling rack
- 21. Spread with hazelnut chocolate spread
Method
Make this recipe in the Fresco Recipes App
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