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Chocolate Hazelnut Linzer Cookies

Recipes

 

When thinking through your Christmas gift list, it’s worth keeping in mind the option to make, or bake a gift of two. Sending something you have made with your own hands is a really nice way to connect with people you love, and a simple thoughtful act that won't go unnoticed. 

The idea for these Linzer cookies is much the same as the famous Jammie Dodger, but the Linzer is the extravagant Austrian Christmas version. The dough is rich and short traditionally made with ground toasted hazelnuts but we've used our roasted Piedmont hazelnut drizzle and kept it both gluten and refined sugar free, making it a healthier yet indulgent take on the classic!

To assemble, two biscuits are sandwiched together with fruit jam or chocolate hazelnut filling, and a hole or small shape cut out of the top one.  

Quantity: 

Makes at 12 sandwich cookies (if the cut out middle is not reused), and more if the middle is shaped back into the ball.

Ingredients:

Instructions: 

1. In a medium bowl mix the flours, agar agar (or chia seeds), coconut sugar and grated Nobó chocolate and salt with a spoon to distribute everything evenly.
2. Now add the hazelnut butter and oat milk, and using your hand first, knead it to create fine crumbs and then working quickly form into an even ball.
3. Refrigerate, covered, for about 15 minutes.
4. Take the pastry out of the fridge and place between two sheets of parchment paper 
5. Press the ball into a disk using your hands and from there roll it out to a thickness of about 4mm.
TIP: Please note the pastry will be difficult to handle and crumbly but stick with it and you'll get delicious melt in the mouth cookies.
6. Using cookie cutters cut stars or other shapes and place onto a baking sheet with parchment paper. Continue rolling and cutting until all the pastry is gone.
TIP: Don't cut out the smaller middle because you won't be able to transfer the much more fragile cookie onto the sheet. Only cut out the middle once the cookie is on the sheet.
7. Make 1/2 the cookies full cookies and the other 1/2 with the middle cut out.
When all shapes are cut, let them chill in the fridge for about 30 minutes.
8. Preheat the oven to 180 degrees fan and bake for 7 minutes. Any longer and they will get too crispy!
TIP: Ovens may vary so check after about 5 minutes that they are not browning.
9. When completely cooled, sandwich them together using your choice of hazelnut chocolate spread or sugar free 100% berry jam. 
Enjoy!

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