Chocolate Linzer Hearts
Hazelnuts, cinnamon, raspberry and chocolate—incredible flavors in an incredible
Chocolate Linzer Hearts cookie!
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.
- 1 cup butter , softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 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
- 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).
- Heat oven to 375 degrees 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.
- Bake for 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.
- Hazelnuts, also called filberts, are easier to skin after they've been
heated in a 350 degree F 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.
Nutrition Information: 1 Serving: Calories 120 (Calories from Fat 65 ); Total
Fat 7 g (Saturated Fat 4 g); Cholesterol 25 mg; Sodium 40 mg; Total Carbohydrate
13 g (Dietary Fiber 1 g); Protein 2 g
Percent 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.
Recipe and photo used with permission from: Betty Crocker