These hazelnut linzer tart cookies will make the perfect addition to your holiday cookie set.
Not only do these linzer tart cookies look absolutely neat and elegant but they are full of nutty and sweet flavors.
The base of the biscuits use all purpose flour and hazelnut flour. The addition of hazelnut flour adds natural fat to the batter, giving the biscuit a nutty crumb that melts in your mouth. These biscuits are traditionally made with almond flour but I prefer the subtle toasty and nutty flavors from the hazelnuts.
The two hazelnut biscuits layer a sweet homemade strawberry jam, packed with nutrients from the addition of chia seed. With a few frozen strawberries and a bit of lemon juice, this sugar-free jam comes together quickly. However, any jam or preserves, already homemade or store bought, will work if you’re pressed for time.
Now lets talk about the beautiful design of these hazelnut linzer tart cookies. There are linzer cookie cutters available on amazon but I decided to get a bit creative…
I used a round cookie cutter for the overall biscuits but for the mini hearts, I created my own “heart stencil” by folding a small piece of parchment in half and tracing half a heart where the folded crease is. When I cut along the traced line, a perfectly symmetrical heart is made and what I’m left with is a “heart stencil.” Then, I use a very sharp knife and trace a heart in the middle of the biscuits. It’s a bit time consuming but I didn’t mind as I zoned out listening to one of my favorite podcasts, Conan meets a friend! I highly recommend it if you guys haven’t heard it! (Also, if you have any other amazing podcast recommendations, let me know! I’m always on the lookout!)
Not only are these hazelnut linzer tart cookies aesthetically refined but the combination between the buttery and nutty biscuit with the sweet strawberry jam will tingle your taste buds!
If you like this, make sure to check out more cookie and dessert recipes!
quick notes
- I’ve made these biscuits with coconut sugar and cane sugar and both are equally delicious. But note, the coconut sugar will produce a darker biscuit with a hint of a deeper caramel flavor.
- As mentioned above, I created my own “heart stencil” by folding a small piece of parchment in half and tracing half a heart where the folded crease is. When I cut along the traced line, a perfectly symmetrical heart is made and I’m left with a “heart stencil.” Then, I use a very sharp knife and trace a heart in the middle of the biscuits. Alternatively, there are many linzer cookie cutters available on amazon or at your local store.
- For the strawberry chia jam, I recommend using frozen strawberries as they are picked at their ripest and frozen to store.
- I eat any leftover strawberry chia jam with yogurt or toast with peanut butter! Feel free to do the same!
- I recommend weighing your ingredients to yield the best results.
HAZELNUT LINZER TART COOKIES W/ STRAWBERRY CHIA JAM
Hazelnut biscuits
Dry Ingredients
- 1 cup (140g) all purpose flour
- ¾ cup (74g) hazelnut flour
- ½ tsp salt
Mix dry ingredients and whisk together.
Wet ingredients
- 5 tbsp (70g) vegan butter
- 5 tbsp (48g) sugar or coconut sugar
- lemon zest from ½ a lemon
- 1 ½ tbsp (21g) non-dairy milk
With a stand or hand mixer, cream vegan butter, sugar and lemon zest together until fluffy and creamy. Add in dry ingredients and mix until the butter/sugar mixture is coated with the dry ingredients. Add in ½ tbsp of non-dairy milk at a time and mix until dough forms.
Wrap dough in saran wrap or place in a container and refrigerate for at least 1 hour.
Preheat oven to 350 F degrees.
Line a baking sheet with parchment paper and set aside. Liberally flour your counter and rolling pin and roll out dough. Use a linzer cookie cutter or manually cut circles and hearts, making sure to have an even amount of top and bottom biscuits. Repeat until all the dough is used.
Bake for 8-10 minutes and transfer to a cooling rack.
Strawberry chia jam
- 1 cup (135g) frozen strawberries
- lemon juice from ½ a lemon
- ½ -1 tbsp chia seeds
In a pot, heat frozen strawberries and lemon juice over medium low heat. After a minute, begin to stir occasionally.
Once the strawberries are soft enough to crush with a spoon, transfer to a blender and add in chia seeds. Blend and refrigerate for 15 minutes to thicken.
Assemble the cookies: Place 1-2 teaspoons of strawberry chia jam to the bottom biscuits. Sprinkle powdered sugar on the top biscuits and place on top of the jam covered bottom biscuits. Repeat until all biscuits are used.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
