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Nutella Linzer Heart Cookies Recipe

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★★★★★

4.5 from 139 reviews

These Nutella Linzer Heart Cookies are a delightful twist on the classic Linzer cookie, combining almond and all-purpose flours with a luscious chocolate hazelnut spread filling. Perfectly buttery with a hint of cinnamon and dusted with powdered sugar and cocoa, these heart-shaped treats make a charming dessert or gift for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups almond flour
  • 1/8 tsp ground cinnamon
  • 1/8 tsp kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Filling & Finishing

  • 3/4 cup chocolate hazelnut spread (Nutella)
  • Powdered sugar for dusting
  • Cocoa powder for dusting

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and kosher salt. Set the mixture aside for later use.
  2. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the unsalted butter and sugar together until the mixture is soft and creamy. This should take about 2-3 minutes on medium speed.
  3. Add egg and vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
  4. Incorporate dry mixture: Gradually add the dry ingredients to the wet mixture, about half a cup at a time, mixing just until the dough comes together evenly.
  5. Shape and chill dough: Divide the dough into two equal discs. Place each disc between two sheets of parchment paper and roll out to about 1/8 inch thickness. Freeze the dough discs for 45 minutes to 1 hour until firm.
  6. Cut out cookies: Remove the top parchment sheet and use a heart-shaped cookie cutter to cut out cookies. For half of the hearts, use a smaller heart cutter to cut out the center, creating a window for the filling. Don’t discard the small heart cutouts; these can be baked as mini cookies or sandwiched with Nutella.
  7. Preheat oven and bake: Preheat your oven to 375°F (190°C). Place the cut cookies on a baking sheet lined with parchment paper. Bake for 8 minutes or until they turn a light golden color around the edges. Once baked, transfer them to a cooling rack to cool completely.
  8. Assemble cookies: Warm the Nutella in the microwave for about 10 seconds to soften it. Spread a generous amount of Nutella on the solid heart cookies. Dust the cookies with the cut-out centers with powdered sugar. Sandwich the Nutella-spread cookies with the powdered sugar-dusted cookies.
  9. Finish mini hearts: For the small heart cutouts, dust them with powdered sugar, cocoa powder, or both. Alternatively, sandwich two small hearts together with Nutella spread as well.

Notes

  • Chilling the dough before cutting helps prevent the cookies from spreading and keeps the shapes crisp.
  • You can substitute almond flour with finely ground hazelnut flour for a nuttier flavor.
  • Ensure the Nutella is slightly warmed before spreading to make it easier to spread evenly.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, use a gluten-free all-purpose flour blend.

Keywords: Nutella cookies, Linzer cookies, heart-shaped cookies, almond flour cookies, holiday cookies, sandwich cookies, chocolate hazelnut spread

Find it online: https://chefmilacook.com/nutella-linzer-heart-cookies-recipe/