Linzer Cookies

Recipe courtesy Zoe Francois

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5

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Total Reviews: 2

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  • on February 13, 2014

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    These are great! My boyfriend and mom LOVE them. But as the other comment notes, it doesn't say how much salt so I added 1/4 tsp and I incorporated the nuts into the butter sugar mixture, right before the flour. I also decided to sift the flour, cinnamon, baking soda, and salt together instead of whisking it.

    The amount of hazelnuts is just right (compared to Wolfgang Puck's recipe which, for me, is much too nutty). The texture of these cookies is buttery and slightly flaky and the flavor goes perfectly with German raspberry preserves. When raspberries become in-season I'll try making my own jam for these gems!

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  • on November 27, 2011

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    This was very good. The recipe does need to be changed a bit. Like most recipes it calls for salt but does not mention the amount needed. It also failed to mention when it was best to add the nuts to the butter and sugar mixture. I added that and than followed it by the flower mixture. Since I did not have hazelnuts I substituted it with almonds. It turned out wonderful...next time I will try it with the hazelnuts.

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