Linzer torte cookies

The Austrian linzer torte is said to date to the 1600s. We've reimagined it for 16:00 office snacking as a buttery hazelnut shortbread cookie sandwiched with raspberry jam.

Credit: China Squirrel

• makes

  30

• prep

  30 minutes

• cook

  12 minutes

• difficulty

  Easy

Ingredients

• 375 g (2½ cups) plain flour, sifted
• 235 g (2½ cups) hazelnut meal
• ½ tsp ground cinnamon
• 1 pinch salt
• 250 g unsalted butter, at room temperature
• 120 g (1 cup) icing sugar, plus extra, for dusting
• 1 tbsp milk
• 1 tsp vanilla essence
• 175 g (½ cup) raspberry jam
• extra, icing sugar, sifted

Chilling time 30 minutes

Instructions

Preheat the oven to 180°C. Line four baking trays with baking paper.

Combine flour, hazelnut meal, cinnamon and salt in a mixing bowl. Mix to combine and set aside.

Place butter into a medium mixing bowl. Using an electric mixer, beat the butter until light and fluffy, about 4 minutes. Add icing sugar and beat well to combine. Stir in flour mix, milk and vanilla. Mix to a soft dough. Turn out onto a floured surface and knead lightly. Divide dough into two rounds, wrap each in plastic wrap and refrigerate for 30 minutes.

Working in batches, roll each piece of dough between 2 sheets of baking paper until 3 mm thick. Cut out 60 rounds using a 6 cm-round fluted cookie cutter. Place 30 of the rounds onto the lined baking trays, allowing room for spreading. Cut the centre out of the remaining 30 rounds using a 2.5 cm-round cookie cutter. Place the cookie rings onto the lined baking trays, allowing room for spreading.

Bake for 12 minutes or until lightly golden around the edges. Remove from oven and allow to cool on trays.

To assemble, spread a little jam onto the cookie bases. Dust the remaining cookies that have the centre hole with icing sugar. Sandwich cookies together.

Photography, styling and food preparation by China Squirrel.

This recipe is from Cookie Scout, our weekend cookie project. Bake with us. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.