Nothing could be more festive than a tray of these buttery, jam-packed cookies. The combination of sweet raspberry preserves and luscious hazelnuts give this sandwich cookie a flavorful kick. The signature stained-glass-window effect of the top layer makes it one of the most effortless and impressive treats you could make this holiday season.
Servings
20
Prep Time
60 minutes
Cook Time
12 minutes
Author:
La Tourangelle
Nothing could be more festive than a tray of these buttery, jam-packed cookies. The combination of sweet raspberry preserves and luscious hazelnuts give this sandwich cookie a flavorful kick. The signature stained-glass-window effect of the top layer makes it one of the most effortless and impressive treats you could make this holiday season.
Ingredients
- 1 cup hazelnut meal (ground hazelnuts)
- 2 cups plain flour
- 1/2 tsp ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
-
1/4 cup La Tourangelle Hazelnut Oil
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 egg yolks
- 1/2 cup raspberry jam
- Powdered sugar, to dust
Directions
- In a bowl whisk together the flour, cinnamon and salt.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter, Hazelnut Oil and sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground hazelnuts and then the flour mixture.
- Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
- Preheat oven to 180 degrees C. Line two baking sheets with parchment paper.
- Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick.
- Using a 3 inch (7.5 cm) cookie cutter (round, square, heart, etc.) cut out the cookies. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet.
- Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. Re-roll any scraps and cut out the remaining cookies. Repeat with the second ball of dough. (Note: If you find the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 minutes to chill the dough. This will prevent the cookies from spreading and losing their shape when baked.)
- Bake the cookies for about 12 minutes or until lightly browned around the edges.
- Remove from oven and place on a wire rack to cool.
- Place the cut out cookies on a baking sheet and lightly dust the tops with powdered sugar.
- Spread a thin layer of raspberry jam on the bottom surface of the cookie. Place the cut-out cookie on top and gently sandwich them together.