Maria Puck's Linzer Cookies

Recipe Ingredients

Maria Puck's Linzer Cookies

Maria Puck's Linzer Cookies

12 pound whole shelled hazelnuts
1 cup cake flour
1 cup granulated sugar
12 cup all-purpose flour, plus more for dusting
12 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon freshly grated nutmeg
14 teaspoon kosher salt
1 cup unsalted butter, chilled, cut into chunks
1 large egg
1 teaspoon grated lemon zest, from about 12 lemon
about 34 cup raspberry jam, or more as needed
confectioners sugar, for dusting

Step-By-Step Instruction

Step 1 - Toasting the hazelnuts: Position a rack in the center of the oven and preheat the oven to 350°F. Toast the hazelnuts on a baking sheet in the oven until deep golden, 10 to 15 minutes. Empty into a folded kitchen towel and rub to remove the skins. Leave to cool to room temperature, then put in a food processor.

Step 2 - Making the dough: Add the flours, sugar, cinnamon, ginger, nutmeg, salt, butter, egg, and lemon zest. Pulse on and off several times; then, process until the nuts are ground and a soft dough has formed, stopping once or twice as necessary to scrape down the bowl with a rubber spatula.

Step 3 - Chilling the dough: Lightly dust a work surface with flour. Turn out the dough onto the surface. Separate into 2 equal pieces, dusting lightly with flour. Wrap each piece in plastic wrap, flattening and shaping it into a rectangle. Chill in the refrigerator for at least 2 hours.

Step 4 - Rolling out the dough: Line large rimmed baking sheets with silicon sheets or parchment paper. On another silicon sheet or a lightly flour-dusted work surface, roll out 1 piece of dough to a thickness of about 18 inch. Roll out the second piece the same way.

Step 5 - Cutting the cookies: With a 212- to 3-inch cutter, preferably star-shaped, cut out cookies from one piece of dough close to each other. Pull away dough around the shapes. With a thin spatula, transfer the cookies to a baking sheet. Repeat rolling and cutting the second piece. Use a 34- to 1-inch-diameter cutter to cut out the centers of half of the cookies.

Step 6 - Baking the cookies: Bake the cookies until deep golden brown, 15 to 20 minutes. Cool the fragile cookies completely on the baking sheets.

Step 7 - Filling & finishing the cookies: Transfer the whole cookies to a work surface. Spread each with jam. Sift powdered sugar over the cookies with cutout centers. Gently press powdered sugar cookies on top of the jam on the whole cookies. Store between sheets of waxed paper in airtight tins.

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Maria Puck's Linzer Cookies