Gingerbread Linzer Cookies with Hazelnut Coffee Filling
A lightly spiced gingerbread linzer cookie sandwiching a delightful layer of homemade hazelnut coffee praline. Make these double or single layered!
Ingredients
for the hazelnut coffee praline filling
- ⅓ cup (43g) hazelnuts
- ¼ tsp (1g) sea salt
- ½ cup (100g) granulated sugar
- 2-3 tbsp (30ml) freshly brewed espresso
- 2 oz bitter-sweet chocolate finely chopped
- ½ tsp coconut oil (optional)
for the gingerbread linzer cookie
- ¼ cup + 3 tbsp (100g) unsalted butter softened to room temperature
- 1 tbsp (15ml) vanilla extract
- ¼ cup (30g) powdered sugar
- 1 tbsp (12g) granulated sugar
- ¼ tsp (1g) kosher salt
- 1 small egg yolk
- ⅓ cup (30g) almond flour
- 1 cup (120g) all-purpose or cake flour
- 1 tbsp (5g) ground ginger
- ¼ tsp (2g) ground nutmeg
- ⅛ tsp (1g) ground cardamon
- 1 tbsp (15ml) molasses
Instructions
for the hazelnut coffee praline filling
- Preheat the oven to 375°F and spread the hazelnuts in an even layer in a baking pan.
- Roast the hazelnuts for 5 minutes - They should smell nutty, not bitter. Remove skins by placing in a kitchen towel balled-up and rubbing vigorously. Discard skins.
- Make the caramel by placing the granulated sugar in a deep, but small sauce pot over medium low heat. (Don't heat on high or it will burn, be patient) Let the caramel melt into puddles of sugar granules, only mixing occasionally by swirling the pan. Once all the sugar is melted into a deep brown color, and is a liquid consistency, pour caramel over hazelnuts (in a baking tray) in an even layer with no gaps. Freeze for at least 10 minutes to harden.
- Melt the chocolate either with a double boiler or in the microwave until ribbony and stir in the coconut oil (this will make the chocolate glossy and easy to handle)
- Break into shards and place in a high speed blender/food processor. Blend on high speed until a thick paste form. Add the salt, chocolate/coconut oil mixture, and coffee (more if needed) until the nut paste is smooth enough to spread. Store in a covered glass container at room temp until ready to use.
for the gingerbread linzer cookie
- Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper.
- In the bowl of a stand mixer fitting with the paddle attachment, cream the softened butter on medium-low speed until smooth. Sift in the powdered sugar, and add vanilla extract, granulated sugar, and salt. Cream again until sugar is dissolved and the mixture is smooth.
- Pour in the egg yolk and molasses and mix on medium speed until the egg is fully incorporated, and batter is smooth.
- Sift in almond flour, all-purpose flour, ground ginger, nutmeg, ground cardamon. Fold to combine until no streaks of flour remain and the dough holds together when pressed. If the dough is tough, stream in milk 1 teaspoon at a time.
- Tip out dough on a lightly floured surface, and form into a flat 1 inch thick disc. Chill the disc for 20 minutes in the fridge before rolling out to 1/4 inch thick.
- Using a fluted 2" long cookie cutter, cut out 18 shapes and place on prepped baking tray. Use a 1/2 inch round cutter to cut-out the centres of half of the cookies.
- Chill cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove and cool for 5 minutes before removing to a wire rack to cool completely.
to assemble
- Place a dollop of hazelnut coffee filling in the center of a full cookie and sandwich with a cut-out one. Repeat with remaining cookies.
Notes
NOTE: I used a special Linzer cookie stamp that carves out the center for my filling. That way I made 18 cookies. By making the traditional way with 2 layers, this recipe makes 9.