Linzer Cookies with Justin’s Chocolate Hazelnut & Almond Butter

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Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

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TOTAL TIME:

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)

DIRECTIONS

  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
INGREDIENTS
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 cup almond flour
  • Justin’s Chocolate Hazelnut & Almond Butter (for filling)
  • Powdered sugar (optional, for dusting)
DIRECTIONS
  1. Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
    juice. Stir in flour and almond flour until combined.
  2. Chill the dough for 1 hour.
  3. Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
    cutter, then use a smaller cutter to create center cut-outs for the tops.
  4. Bake for 9-10 minutes. Allow to cool completely.
  5. Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
    and dust with powdered sugar if desired. Serve or store in an air-tight container at room
    temperature for up to 5 days.
Great Summer Recipes
Chocolate Hazelnut PasTREE on a marble serving tray with golden cutlery, pine trees, Christmas ribbons on a wooden background

I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!