Hazelnut Linzers with Raspberry Jam

Hazelnut Linzer Cookies with Raspberry Jam

2 cups flour

1 cup hazelnuts, toasted and group into meal

1/2 teaspoon salt

1 cup butter, room temperature

1/4 cup brown sugar

1/4 cup whites sugar

1/2 teaspoon baking powder

1 egg yolk

12 ounces frozen raspberries

1/4 to 1/3 cup sugar, depending on your sweet preference

Instructions:

Start with the raspberry jam - combine the frozen raspberries in a saucepan with the sugar. Add a tablespoon or two of water. Cook on stovetop over medium low for 1 until, until mixture is thickened. Let cool.

Beat butter and sugars together in stand mixer or with hand mixer using paddle attachments.

Add egg yolk and mix until combined.

Add flour, hazelnut meal, salt, and baking powder. Combine until rough dough forms. Dump the dough out onto a piece of parchment paper or plastic wrap. Form two separate balls with your hands and wrap in plastic. Store in the fridge for 1 hour to 1 week.

Preheat oven to 350 degrees F. Roll out cookie dough and cut into desired shapes. Bake for about 10 minutes until lightly golden brown around the edges.

To assemble, spoon some raspberry jam onto one cookie and top with the other. Sift powder sugar over the top.