These are traditional Christmas cookies that my Oma (German grandmother) makes every year. They are also called Linzerkuchen. I've tried to modernize the instructions, but note the tell-tale grandma-style recipe of "Bake at 350'F until done". This is best if you can measure the ingredients by weight, but I've given volume equivalents in case you don't have a scale.
1. Put hazelnuts in food processor and process until fine
2. Add vanilla and pulse to distribute
3. Add flour, sugar, salt, baking powder and process to combine
4. Cut butter into cubes and add to processor. Pulse until butter is evenly incorporated and the batter comes together in a ball.
5. Wrap dough in plastic wrap and let rest in refrigerator for at least 1 hour (overnight is fine).
6. Preheat oven to 325°F.
7. Butter/grease a cookie sheet or use a silicone mat (silpat)
8. Roll out dough to 1/8" thick sheets and cut into shapes (it's easiest to cut all the same shape since they'll be made into sandwiches later). For half of the shapes, cut a small “window” hole (~1/2 inch) out of the center so the jam will show through. Gather up scraps and roll a new sheet to cut more shapes. With the last remaining dough roll it into a "snake" and form a pretzel to bake for each child that helped to make the cookies.
9. Put shapes on cookie sheet and bake at 325'F until done (slightly brown), about 21-25 minutes. Don't wait for a full brown color or else they'll burn. You can bake multiple sheets at a time, just rotate halfway and keep an eye on them so they don't burn.
10. Allow to cool on the cookie sheet for at least 20 minutes, then assemble into sandwiches (from bottom to top): solid cookie, jam, cookie with "window" (so the jam will show through). Place them back on the cookie sheet and dust with powdered sugar for a festive look.
Note: For true Terrasenbrotchen or Terrace cookies, you'll need cookie cutters of the same shape in three sizes: small, medium, and large. Then assemble the "terraces" into a three-layer sandwich.
When you first assemble the sandwiches the cookies will still be crisp, but over the next several days they absorb the jam and become chewy, delicious, and sublime.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 53 (52%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 11.2mg||3 %|
|Sodium 164.5mg||6 %|
|Potassium 27.6mg||1 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.8g|
|Protein 1.2g||2 %|
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Calories per serving: 101
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