Linzer Hearts

Linzer Hearts
Makes about 1 dozen sandwich cookies
Hazelnuts impart an unmistakable flavor to these cookies, but feel free to substitute the same amount of ground almond, pecans, or walnuts. However linzer cookies are traditionally made with hazelnuts and some form of raspberry filling. These cookies are quite delicate, therefore handle gently. These are also one of the few cookies that can’t be store very longer, or frozen at all, but they’re so delicious I doubt that will be a problem!

2 cups all purpose flour, plus more for dusting
1teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (4 1/2 ounces) blanched hazelnuts
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated lemon zest
1/2 cup raspberry jam, for filling
1/4 cup confectioners’ sugar, for dusting

In a large bowl, sift together flour, baking powder, cinnamon, and salt. In a food processor, pulse hazelnuts until finely ground. Whisk the ground hazelnuts into the flour mixture; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down the sides of the bowl as needed. With mixer on low speed, add hazelnut-flour mixture, and beat until just combined, 10 to 15 seconds.

Turn out the dough onto a lightly floured work surface, divide in half, and shape into flattened disks. Wrap in plastic and refrigerate at least 1 hour or overnight.

Remove one disk of dough from the refrigerator, and let stand until softened slightly. (This will help keep the dough from cracking when rolled.) On a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness. To prevent sticking while rolling occasionally run a large offset spatula under dough, and add more flour to the top or bottom of dough. Transfer parchment paper and dough to a baking sheet; freeze until firm, about 20 minutes. Repeat with remaining. (You can stack the parchment and dough.)

Preheat the oven to 325∞F. Line two large baking sheets with parchment paper. Remove one sheet of dough from the freezer; working quickly, cut into heart shapes using a 3-inch heart shaped cookie cutter. Cut out the center from half the shapes using a 2-inch heart shaped cookie cutter. (If dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, transfer open hearts to prepared baking sheets, about 1 1/2 inches apart; freeze for 15 minutes or until firm. (You can either bake the cutout centers for bite size cookies or reroll them to make larger hearts.)

Bake, rotating sheets halfway through, until cookies are crisp and lightly golden all over, about 15 minutes. Transfer cookies to a wire rack to cool completely. (Cooled cookies can be stored overnight in an airtight container at room temperature before filling.) Spread the flat sides of the whole hearts with about 1 1/2 teaspoons jam. Sift confectioners’ sugar over open hearts and use to top jam spread cookies. Cookies should be eaten the day they’re filled.