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Chocolate Linzer Hearts

Hazelnuts, cinnamon, raspberry and chocolate—incredible flavors in an incredible cookie!

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 14%

3 Stars 14%

2 Stars 14%

1 Stars 29%

Member Reviews ( 3 )

9a625d01-4b71-47ad-a94c-5d4d0d635fd1

Prep Time 50 min
Total Time 2 hr 30 min
Servings 3

Ingredients

1: cup butter or margarine, softened

1/2: cup sugar

1: teaspoon vanilla

2: eggs

1: cup hazelnuts, toasted, skinned and ground

1/2: ounce semisweet baking chocolate, finely chopped

2 1/2: cups Gold Medal® all-purpose flour

1 1/2: teaspoons ground cinnamon

1/2: teaspoon ground nutmeg

1/2: cup raspberry jam

1: ounce semisweet baking chocolate, melted

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Directions

1 Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
2 Heat oven to 375°F. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shaped cookie cutter. Cut small heart shape from center of half of the 2-inch hearts if desired. Place on ungreased cookie sheet.
3 Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cutout heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.

EXPERT TIPS

Expert Tips

The linzertorte is a rich, elegant tart from Linz, Austria. The original tart has a buttery crust of ground almonds, grated lemon rind and spices. The crust is spread with a sweet layer of raspberry jam and topped with a lattice crust.

Hazelnuts, also called filberts, are easier to skin after they’ve been heated in a 350ºF oven for 10 to 15 minutes. Place a handful of warm nuts in a dishtowel, fold the towel over the nuts and rub vigorously to remove skins. Repeat with remaining hazelnuts.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 25 mg; 25 %;
Sodium: 40 mg; 40 %;
Total Carbohydrate: 13 g; 13 %
(Dietary Fiber 1 g 1 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 1%;
Iron: 0%;

Exchanges:

1 Starch; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/5/2010 9:39:21 PM REPORT ABUSE murne said:

Rating:

These were way, way too much work. No one liked them. I was close to losing my mind skinning the hazelnuts.

This reply was: Helpful Inspiring

Posted 2/8/2007 9:51:46 AM REPORT ABUSE skwerl81 said:

Rating:

I was a little worried about how these were going to come out... I burnt my first batch just a little, but after a day or so they really softened up! Just a couple of things i changed:- i couldn''t find hazelnuts for the life of me, so i used almonds, which turned out delicious - i didnt have a smaller heart cookie cutter, so i just used full hearts for the top and bottom. to prevent the cookie from being too dry, i added a blob of jam on to the top of the cookie as well - also, one tip that the recipe didnt mention is that in order to thicken the jam, you should really heat it up very quickly in a pan or something first... just until it starts to get watery... that way, when you put it on the cookies, it will firm up instead of being that jam texture... - i sprinkled powered suger on top before i drizzled the chocolate glazeall in all, this was definitely a success and a delicious cookie!!!

This reply was: Helpful Inspiring