Скачать или смотреть Gluten Free Hazelnut Lizner Cookies Recipe

Hazelnut Linzer Cookies
Ingredients
Cookie Dough
2/3 cup (65g) roasted hazelnuts
2/3 cup (134g) brown sugar, divided
Scant 2 1/2 cups (313g) gluten free flour blend
1/2 tsp (2.5g) baking powder
1 tsp (3g) ground cinnamon
1/2 tsp (3g) salt
1 cup butter, softened
1 egg
1 1/2 tsp (7.5ml) vanilla extract
Powdered sugar for dusting

Filling options:
Chocolate Ganache Filling
1/2 cup (90g) chocolate chips
2 tablespoons (28g) butter
2 tsp (10ml) corn syrup
2 tsp (10ml) water

Raspberry Jam

Instructions
For the cookies:
Pulse the hazelnuts and 1/3 cup (67g) of the brown sugar in a food processor until fine.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl or bowl of stand mixer beat the butter and remaining 1/3 cup (67g) brown sugar together on high speed until creamy.
Add the egg and vanilla extract, and beat until combined. Scrape down the sides of the bowl as needed.
Add the flour and hazelnut mixtures to the wet ingredients and beat on low speed until combined.
Divide dough into two equal parts. Wrap in plastic wrap, flatten slightly and chill the dough in the refrigerator for at least 3 hours.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Remove the chilled cookie dough from the refrigerator. Roll out the dough on a floured surface until 1/4 inch thick.
Using a cookie cutter, cut dough into shapes. Re-roll the remaining dough and continue cutting shapes until you have used it all.
In half of the cookies, cut a hole into the center. I used the back of a piping tip. I re-rolled the dough from the middles to make even more cookies!
Place the whole cookies on a separate baking sheet than they cookies with the cut outs as the cookies with the middles cut out will baker faster. Leave about an inch of space between each cookie.
Bake at 350F for 11-13 minutes (whole cookies) or 10-12 minutes (cut out cookies) or until lightly browned around the edges. Allow the cookies to cool on the baking sheets for 5 minutes then transfer to a wire cooling rack to cool completely.
Dust the cookies with the cutouts with powdered sugar. These will be your top cookies.

For the Chocolate Ganache:
While the cookies are cooking, make the chocolate ganache filling.
Add all ingredients to a microwave safe bowl.
Microwave for 30-60 seconds until melted. Stir until glossy and incorporated.

Assembly:
Place a dollop of chocolate ganache or jam on the middle of the whole cookies. Carefully top with a cookie that has a whole in the middle and press down gently to sandwich together. Continue until all cookies have a match.
Eat and Enjoy!


Music in the Video:
It's Been A While by Broke in Summer
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