Hazelnut Chocolate Linzer Hearts

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recipe by Drop https://getdrop.com/

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

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

recipe updated Oct 8, 2019


  • Hazelnuts icon
    1 cup (137g)
  • Unsalted butter icon
    Unsalted butter
    1 cup (230g)
  • Brown sugar icon
    Brown sugar
    about ¾ cup (146g)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp
  • All purpose flour icon
    All purpose flour
    2 cups (259g)
  • Baking powder icon
    Baking powder
    about ¾ teaspoon (4g)
  • Salt icon
    1¼ dashes
  • Hazelnut chocolate spread icon
    Hazelnut chocolate spread
    as needed


  • 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 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
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