If you love the nutty warmth of hazelnuts and rich chocolate, these chocolate-hazelnut Linzer cookies are a must-make this holiday season. Tender, crisp cookie rounds made with ground hazelnuts and cocoa are sandwiched with creamy Nutella and finished with a dusting of powdered sugar for a festive, snow-kissed look.
The dough is enriched with finely ground, lightly toasted hazelnuts and unsweetened cocoa powder for a deep chocolate flavor and toasty note. After chilling and cutting, the cookies bake up crisp and buttery. A smooth layer of Nutella between each pair adds a luscious chocolate-hazelnut center that pairs beautifully with the crisp cookie edges. These make a wonderful addition to holiday cookie swaps, gift boxes, or cozy winter gatherings.
Ingredients for Chocolate Hazelnut Linzer Cookies
- ¾ cup all-purpose flour, spooned and leveled
- ⅓ cup cacao powder + 2 tbsp cacao powder (use good-quality unsweetened cocoa for best flavor)
- 1 cup finely ground hazelnuts (lightly toasted for more aroma and flavor)
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup Nutella (or another chocolate-hazelnut spread)
- Powdered sugar, for dusting
How to Make Chocolate Hazelnut Linzer Cookies
1. Lightly toast the hazelnuts for a few minutes until fragrant, then allow them to cool and grind them finely. Toasting enhances their natural flavor—avoid over-toasting to prevent bitterness.
2. In a medium bowl, whisk together the all-purpose flour, cacao powder, ground hazelnuts, and salt. Set the dry mix aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Add the egg yolk and vanilla extract and mix until smooth.
4. Add the dry ingredients to the butter mixture and mix just until combined. The dough should be soft but not sticky.
5. Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight. Chilling helps the dough firm up, making it easier to roll and cut.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Roll each chilled disk to about 1/8–1/4 inch (3–5 mm) thickness on a lightly floured surface or between pieces of parchment paper.
8. Cut rounds from the dough. For half of the cookies, cut a small shape (heart, star, or circle) from the center so they act as the cookie tops; leave the other half as solid rounds for the bases. If the kitchen is warm, transfer the cut cookies to the freezer or keep the baking sheets chilled for 10–15 minutes before baking to help them hold their shape.
9. Bake the cookies for 8–10 minutes, until the edges are lightly golden. Linzer cookies should be just set when removed from the oven; they continue to firm as they cool. Avoid overbaking, which can make them hard. Cool completely on wire racks.
10. Dust the cut-out tops with powdered sugar. Spread about 1 teaspoon of Nutella on each solid base cookie, then gently place the sugar-dusted top over it to form a sandwich.
These chocolate-hazelnut Linzer cookies are great for gifting, cookie swaps, or dessert platters. Their crisp edges, tender centers, and creamy filling offer a satisfying contrast in texture and flavor.
Recipe Notes and Tips
- Toast hazelnuts lightly just until fragrant—this brings out their flavor but don’t over-toast.
- Use a high-quality unsweetened cocoa powder for a richer chocolate taste.
- The dough will feel soft after mixing but should not be sticky; chilling is important to make it manageable for rolling and cutting.
- On warm days, freeze the cut cookies briefly before baking so they keep their shape.
- Linzer cookies should be removed from the oven when they’re just set; they firm up as they cool. Overbaking will make them hard.
- Assemble cookies a few hours before serving to allow the filling to settle and the cookies to soften slightly for a tender bite.
- Store assembled cookies in an airtight container at room temperature up to 3 days, or refrigerate for up to a week.
Linzer Cookies for Chocolate Hazelnut Lovers
Equipment
- 2 baking sheets (lined with parchment paper)
- 1 large bowl
- Hand mixer or stand mixer
Ingredients
- ¾ cup all-purpose flour (spoon and level)
- ⅓ cup + 2 tbsp cacao powder
- 1 cup finely ground hazelnuts (lightly toasted)
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ cup Nutella
- Powdered sugar, for dusting
Instructions
- Toast the hazelnuts briefly until fragrant, then cool and grind them finely.
- Whisk together the flour, cacao powder, ground hazelnuts, and salt. Set aside.
- Beat butter and sugar until light and fluffy (about 2 minutes). Add the egg yolk and vanilla and mix until smooth.
- Add the dry ingredients and mix just until combined. The dough should be soft but not sticky.
- Divide the dough in two, flatten into discs, wrap, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough to 1/8–1/4 inch (3–5 mm) thickness and cut rounds. Cut shapes from the centers of half the rounds for the tops.
- Freeze cut cookies briefly if warm, then bake 8–10 minutes until edges are lightly golden. Cool completely.
- Dust the cut-out tops with powdered sugar, spread about 1 tsp of Nutella on each solid base, and sandwich with the dusted tops.
Notes
Toasting hazelnuts lightly enhances their flavor—take care not to over-toast. Use a quality unsweetened cocoa powder for the best chocolate depth. Chilling the dough ensures easier rolling and cleaner cookie edges. Bake until just set; they firm up while cooling. Store assembled cookies in an airtight container at room temperature up to 3 days, or refrigerate up to a week.