Hazelnut Sandwiches

This is a Linzer cookie sandwiched between hazelnut spread. The recipe makes many sandwiches. I bake off half the dough and freeze the rest for later.

The nut can be changed to pecans, walnuts, almonds or even pistachios. The spread can be any jam that you like.

Hazelnut Sandwiches

8 ounces unsalted butter, room temperature

1/2 cup granulated sugar

1 cup confectioner's sugar
1 teaspoon baking powder
1/2 teaspoon sea salt

2 teaspoons vanilla extract

1 cup raw hazelnuts, ground fine

1 cup soft whole wheat flour

1 1/4 cup all purpose flour
1 large egg

Nutella spread

Beat together butter, sugars, baking powder, salt and vanilla in a stand mixer until light and fluffy (about 5 minutes). Scrape the bowl, add the egg and mix until well combined. Add the hazelnuts and both flours. Mix until combined.

Divide the dough in half and wrap in plastic wrap. Refrigerate until firm to touch. Roll pieces of dough between wax paper. It helps to flour both sides of the dough well. Roll to 1/8 inch and cut out shapes of choice. In half of the shapes cut out a hole.

Bake in the center of the oven at 375 F. Remove when the edges are golden. Cool and spread Nutella on one side of the cookie. The side with the hole can be dusted with confectioner sugar before sticking the two cookies together.

Store sandwiches at room temperature in an airtight container between sheets of wax paper or freeze the unfilled cookies and make a sandwich any time you like.