Preheat oven to 350. Place hazelnuts on jelly roll pan. Bake 12-15 mins until toasted and fragrant. Remove from oven; turn off oven. While nuts are warm, rub with clean kitchen towel to remove as much skin as possible. Let cool. In food processor, combine hazelnuts, almonds, flour, lemon zest, cinnamon and all spice. Process until finely ground.
In large bowl with electric mixer on medium high speed, beat butter sugar and egg yolk until fluffy, about 3 mins. With mixer on low, gradually add flour mixture until blended. Divide dough into quarters; shape each into flat disk. Wrap in plastic wrap. Refrigerate 1 hour to firm.
Preheat oven to 325. Set out 2 nonstick baking sheets. ON well floured pastry cloth or surface, roll 1 dough disk 1/8 in thick. Using floured 2 1/2 in round or scalloped cutter, cut out rounds. With spatula, place rounds 2 in apart on baking sheet. Bake 12-14 mins until lightly golden. Let cool.
Roll out another dough disk. Cut out rounds and transfer to baking sheet. Using a 1 in cutter, cut out centers from round.
In small bowl, beat egg white and water until blended. With egg white mixture, lightly brush the cookies with round cutouts; arrange almond slices, overlapping around hole. Press almonds to adhere to dough. Bake all cookies 10-12 mins until golden at edges. Repeat with remaining dough scraps, for 30 whole rounds and 30 w/ cutouts.
To assemble- handling baked cookies gently, spread scant teaspoonful raspberry jam on each whole round. Dust tops of rounds with cutouts lightly with confectioners sugar. Sandwich cookies together.
Originally Submitted
10/11/2010
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