Valentine's Day Recipes

Chocolate Linzer Hearts

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

Chocolate Linzer Hearts

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.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup granulated 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

Instructions

  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 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 shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts if desired. Place on ungreased cookie sheet.
  3. Bake for 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. 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.
  5. Hazelnuts, also called filberts, are easier to skin after they've been heated in a 350 degrees 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

Per serving: Calories 120 (Calories from Fat 65); Total Fat 7g (Saturated Fat 4g); Cholesterol 25mg; Sodium 40mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 2g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 1%; Iron 0% (based on a 2,000 calorie diet)
Exchanges: 1 Starch; 1 Fat

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens



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