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Hazelnut-Chocolate Linzer

Posted by Caleb Ryan on 07-08-2026

Food Recipes

Welcome, Readers! Hazelnut-Chocolate Linzer Cookies are an elegant twist on the classic Austrian sandwich cookie. Crisp yet tender, these buttery cookies are flavored with toasted hazelnuts, warm cinnamon, fragrant orange zest, and a touch of vanilla. Once baked, they're paired with a smooth chocolate-hazelnut spread that creates a rich, creamy center in every bite.

Although this recipe requires chilling the dough and a bit of patience, the results are well worth the effort. The cookies are perfect for holiday dessert trays, afternoon tea, homemade gifts, or whenever you're craving a bakery-style treat made from scratch.

Ingredients

For the Cookie Dough

- 1 cup toasted hazelnuts

- 2 cups all-purpose flour

- ¾ teaspoon baking powder

- 1 teaspoon ground cinnamon

- ½ teaspoon table salt

- 1 cup (2 sticks) unsalted butter, softened and cut into pieces

- ¾ cup packed light brown sugar

- ½ cup granulated sugar

- 2 large egg yolks, at room temperature

- 1 teaspoon vanilla extract

- 2 tablespoons finely grated orange zest

For the Filling

- ½ cup chocolate-hazelnut spread (such as Nutella)

Step-by-Step Instructions

Step 1: Grind the Hazelnuts

- Place the toasted hazelnuts into a food processor fitted with a metal blade. Pulse about 15 times until the nuts become a fine, powdery texture. Be careful not to over-process them, as they can quickly turn into nut butter. Transfer the ground hazelnuts to a bowl and set aside.

Step 2: Mix the Dry Ingredients

- In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until evenly combined. This helps distribute the leavening and spices throughout the dough.

Step 3: Cream the Butter and Sugars

- Using a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes. The mixture should become light, fluffy, and creamy.

- Scrape down the sides of the bowl to ensure everything mixes evenly.

Step 4: Add the Wet Ingredients

- Add the egg yolks and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.

- Next, mix in the grated orange zest and the ground hazelnuts until evenly distributed.

Step 5: Finish the Dough

- Gradually add the flour mixture while mixing on low speed. Stop mixing as soon as no dry flour remains. Overmixing can make the cookies less tender.

- Divide the dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. For the best flavor and texture, the dough can be chilled for up to 12 hours.

Step 6: Prepare for Baking

- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and position the oven racks in the upper and lower thirds.

- Remove one dough disk from the refrigerator and allow it to soften slightly until it's easy to roll.

- On a lightly floured sheet of parchment paper, roll the dough to approximately ¼-inch thickness.

- Using a 2-inch round cookie cutter, cut out as many circles as possible. For half of the circles, use a ¾-inch cutter to remove the centers, creating the traditional Linzer cookie tops.

- Gather any remaining dough scraps, chill briefly, and reroll until all the dough has been used.

Step 7: Chill Before Baking

- Transfer the cut cookies onto a tray and freeze them for about 5 minutes. This quick chill helps the cookies keep their sharp edges while baking.

- Arrange the chilled cookies on the prepared baking sheets, leaving about 1 inch between each cookie.

Step 8: Bake

- Bake two trays at a time for 12 to 15 minutes, rotating the baking sheets halfway through baking for even browning.

- The cookies are ready when the bottoms turn lightly golden while the tops remain pale.

- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: Assemble the Sandwich Cookies

- Spread approximately 1 teaspoon of chocolate-hazelnut spread onto the flat side of each solid cookie.

- Carefully place a ring-shaped cookie on top and gently press until the filling reaches the edges without overflowing.

- Allow the assembled cookies to rest for several minutes before serving so the filling can settle.

Tips for Perfect Linzer Cookies

- Always use toasted hazelnuts, as roasting intensifies their natural sweetness and nutty aroma.

- Keep the dough well chilled whenever it becomes too soft. Cooler dough is much easier to roll and produces cleaner cookie shapes.

- Avoid overbaking. The cookies should remain light in color with only lightly golden bottoms to preserve their delicate texture.

- Rolling the dough to an even thickness ensures all the cookies bake consistently.

Hazelnut-Chocolate Linzer Cookies combine buttery, melt-in-your-mouth cookies with the irresistible flavor of toasted hazelnuts and creamy chocolate-hazelnut filling. While the recipe involves several steps, each one contributes to beautifully textured sandwich cookies that look as impressive as they taste. Whether served during the holidays, shared with friends, or enjoyed alongside a warm drink, these homemade Linzer cookies are a timeless dessert that's sure to become a favorite.