Nutella Linzer Cookie Sandwiches
Ingredients
- 110g (1/2 cup) unsalted butter, softened (Sub plant butter for vegan)
- 60g 1/4 cup powdered sugar
- 50g (1/4 cup) caster sugar
- 1 egg (Sub: 1 flax egg for vegan)*
- 1 tsp vanilla bean paste
- 1/8 teaspoon salt
- 70g (1/2 cup) hazelnut meal
- 190g (1 1/2 cups) all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- Powdered sugar, for dusting
- 1/4 cup chocolate hazelnut cream for filling
Substitutions
- *1 flax egg = 1 tbsp freshly ground flax seed + 3 tbsp water OR reduce flour to 150g and add 1 tbsp plant milk.
Preparation
In the bowl of a stand mixer, beat butter until smooth for 1 minute.
Add sugars and beat until fluffy and light in color for 5 minutes.
Scrape down the sides of the bowl and beat in the egg and vanilla until well combined.
Mix in the hazelnut meal just until combined.
In another bowl whisk together flour with baking powder, cinnamon and salt.
Slowly mix in the flour mixture beating until just combined.
Turn the dough out onto plastic wrap, and shape into a disk. Refrigerate for at least 1 hour.
Preheat oven to 180C degrees.
Roll out dough to 4mm height.
Cut out an even number of cookies with a cookie cutter. Use a smaller, decorative cutter to cut a shape out of the center of half of the cookies.
Bake for 8 minutes, until they are lightly browned on the bottom.
Let cool down for a few minutes on baking tray then transfer to a cooling rack to cool completely.
Assembly
Spread 1 teaspoon of hazelnut cream onto the bottom cookies and sandwich the cut-out cookie on top.
Then, dust with powdered sugar if desired.
