Linz cookies, as well as the famous cake of the same name received name in honor of the Austrian city of Linz. Also their combines characteristic shortcrust pastry with nuts, zest and cinnamon. In this embodiment, cookies instead of traditional filling from jam is used by Nutella. Also here are originally combined tastes of hazelnuts and orange. There is no excessive sweetness. Zest can not be used if it seems that it too stands out among other ingredients. However at the same time it gives the dessert a touch of uniqueness. Share with friends: 
Time: 2 hours. Difficulty: easy. Quantity: 25 double sandwich cookies. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. toasted hazelnuts (or pecans)
- 2 tbsp. premium flour
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 220 gr butter, room temperature, chop pieces
- 3/4 Art. brown sugar
- 1/2 tbsp. Sahara
- 2 large yolks, room temperature
- 1 tsp vanilla extract
- 2 tbsp. l grated orange zest
- 1/2 tbsp. Nutella chocolate-nut spread (or jam from blackberry)
Recipes with similar ingredients: premium flour, hazelnuts, chocolate-nut paste, Orange zest, brown sugar, eggs, cinnamon
Recipe preparation:
- Put the nuts in the bowl of the food processor equipped with the blade, grind to a state of fine crumb (powder should be obtained, and not pasta) in about 15 sets. Mix a whisk in a large bowl flour with baking powder, cinnamon and salt until smooth distribution of ingredients.
- Place the butter and sugar in the bowl of the stationary mixer, equipped with a nozzle-blade. Beat at medium speed until creamy and light consistency (2-3 minutes). Turn off the appliance scrape the mass down from the sides of the bowl, add the egg yolks and vanilla extract. Whisk until the ingredients are well are mixed up.
- Add the orange zest, ground hazelnuts and the mixture with flour, stir only until ingredients will unite. Divide the dough into two equal parts, flatten them into thin discs, wrap with cling film and do not refrigerate less than 1 hour and no more than 12 hours.
- When you are ready to bake, preheat the oven to 177 ° C and place the grilles in its upper and lower thirds. Remove the dough from refrigerator and let it stand at room temperature. It should be plastic enough to be able to with him work.
- Roll out half the dough on a sheet lightly sprinkled with flour parchment or wax paper to a thickness of 0.6 cm. Using a mold for cookies with a diameter of 5 cm, cut circles from the layer. Then with using a mold with a diameter of 2 cm. cut from half circles central part to get rings. Put received workpieces for 5 minutes in the freezer so that they freeze before further actions. Collect and freeze the dough.
- Move frozen workpieces onto parchment sheets. baking paper, leaving a gap of at least 2.5 cm. Bake at the same time 2 batches of cookies until it is browned below. Swap pans in the middle of cooking time (12-15 total minutes). Refrigerate for 5 minutes and then transfer to wire rack to cool completely. Repeat until it ends dough.
- To collect cookies with hazelnuts and chocolate spread, Spread each round workpiece from the bottom with 1 tsp. chocolate spread on which place the baked ring. To collect cookies with pecan and blackberry jam, follow the same instructions only spread 1/2 tsp. jam on the bottom of each round billet and then cover with a ring-shaped. You can also cook these cookies with almonds and blueberry jam – Linz recipe sandwich cookie.
