These tender, rich, and delicious Dulce De Leche Hazelnut Linzer Cookies is a perfect way to enjoy your milk, tea, or coffee this holiday season.
Hello, everyone! I hope this week has been treating you well so far. And I certainly hope these Dulce De Leche Hazelnut Linzer Cookies will make this week even better. As I promised, this is the second cookie recipe this week (Don’t forget to check these Pistachio Crescent Cookies by the way. They’re delicious!)
As the matter of fact, I always ask myself what recipe can be called Christmas? Let’s narrow it down. What kind of cookies should be particularly made in December Obviously, some seasonal flavours such as eggnog, candy cane, and gingerbread are in this list. Chocolate chip cookies? Hmmm I don’t think so. And then I realized one thing. Christmas time is not about some special Christmas flavours – that’s about all your favourite things! Are peanut butter cookies your favourite? Go ahead and enjoy them all December! Do you fancy plain shortbread? That’s the perfect cookie recipe, then!
While dulce de leche might not be the first thing you think of for the holidays, I do love it (That’s not the breaking news for you, right?) Thus, I thought I shouldn’t stop myself from making, and more importantly, eating some dulce de leche cookies.
That’s the way these Dulce De Leche Hazelnut Linzer Cookies were created. Linzer cookies are traditionally made with almonds and then filled with jam. They’re perfect treats for this time of the year. As you can see form the name, I used hazelnuts and dulce de leche instead of almonds and jam. The result? DELICIOUS. That’s the combination made in heaven. Actually, I filled a small batch of these cookies with cloudberry jam, and it was so good, too.
Clearly, Santa would approve this recipe.
And what about you?
Cheers and see you soon.
- 2 cups all-purpose flour
- 1,5 cups whole hazelnuts (blanched and lightly toasted)
- 1 cup unsalted butter, at room temperature
- 2 large egg yolks
- ½ cup light-brown sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- A good pinch of salt
- 1 tsp. vanilla extract
- About ½ cup of dulce de leche or other filling of your choice
- ¼ cup powdered sugar, for dusting (optional)
- Finely ground the toasted hazelnuts with 1 tbsp. of flour (The flour prevents from turning nuts into butter)
- Using a mixer, whip the butter and brown sugar until well-combines and lighter in colour, about 2 minutes.
- Stir in the dry ingredients and mix until well-incorporated.
- Form the dough into a disc (better 2-3 discs), wrap in plastic, and chill for at least 1-2 hours, preferably longer.
- Preheat oven to about 170-175 degrees C (350 degrees F). Line baking sheets with parchment.
- Take one disc and roll it out on the flour-dusted surface, about ¼ inch thickness. Using a cookie cutter, cut the cookies of the desired shapes. Using a smaller cutter, cut out the center in the half of your cookies – that would be the tops.
- Arrange on the baking sheets and bake for about 8-10 minutes until slightly golden. Allow to cool 10 minutes then transfer and cool completely.
- If desired, dust the center-cut cookies with the powdered sugar. Place about 1 tablespoon of the dulce de leche in the middle of a whole cookie then sandwich it with a center-cut cookie. Repeat.
- You can make these cookies a few days in advance (They might become a bit softer but still delicious) – just assemble them on the day of serving.