Chocolate and Hazelnut Linzer Cookies

Add the sugar and butter into a bowl and beat together using a stand or hand mixer. Add in the vanilla and chocolate hazelnut spread and continue beating until incorporated. Set aside.

Sift together the all purpose flour, hazelnut flour and salt in a smaller bowl then add it into the butter mixture and mix to combine. Note that, if you’re using a hand mixer, you may find it easier to incorporate the flour by hand with a spoon since the dough will be thick. Cover in plastic wrap and refrigerate for about 20 minutes.

Preheat the oven to 350 F.

Roll the dough out on a piece of parchment paper to about 1/4″ thick. Cut the dough with a round or fluted edge cutter but leave the cookie in place and simply peel the excess dough away from the sides of the cookie cut-outs. Using a smaller cutter, cut out a center piece from half of the cookies. Re-roll the dough scraps and center pieces to create more cookies.

Place cookies onto a parchment paper lined baking tray. Note that they will spread a small amount so keep them about an inch apart. Bake for approximately 12 minutes. The cookie edges will only be barely browned and the cookie itself will still be soft. Remove from the oven and let the cookies rest on the baking sheet for a few minutes until the cookies harden a bit. Then transfer them to a wire rack to finish cooling.

Once cooled, place a teaspoon of chocolate hazelnut spread between two cookies (one solid cookie and one with a hole) and sandwich them together.

Using a 3″ cutter I got about 20 cookies which made ten sandwiched cookies.