Easter's Special - Hazelnut Linzer Cookies

Looking for a unique cookie idea for Easter hampers or home treats? Give these Hazelnut Linzers a try! The combination of savory hazelnuts, fragrant cinnamon, and fresh cranberry filling is guaranteed to make your family gatherings even sweeter.

With their beautiful appearance and crunchy texture, they are the perfect companion for your relaxing moments. Check out the full recipe below!

Hazelnut Linzer

Ingredients:

• 22 g Hazelnut powder
• 45 g Palm sugar
• 105 g All-purpose flour
• 0.5 g Baking powder
• 1.5 g Ground cinnamon
• 76 g Unsalted butter
• 18 g Egg
• 2 g Vanilla extract

Instructions:

1. Cream the butter and palm sugar until well combined.
2. Add the egg and vanilla.
3. Mix in all dry ingredients and stir until a smooth dough forms.
4. Wrap the dough and let it rest for 30 minutes.
5. Roll the dough out to a thickness of approximately 2–3 mm, then cut into your desired shapes.
6. Bake in the oven at 160°C for 10 minutes.

Hazelnut Cream

Ingredients:

• 100 g Tulip Hazel Delight

Instructions:

1. Whip the Hazel Delight until it becomes light and fluffy.

Cranberry & Blueberry Filling

Ingredients:

• 50 g Dried cranberries
• 30 g Dried blueberries
• 1 pc Star anise
• 2 drops Vinegar
• 10 g Sugar

Instructions:

1. Soak the cranberries and blueberries in hot water for 15 minutes until soft and plump.
2. Drain the water, blend the berries until smooth, and transfer to a saucepan.
3. Add the star anise, sugar, and vinegar.
4. Cook until the liquid reduces (ensure it is not too runny).

Assembly

1. Prepare the cookies to be made into sandwiches.
2. On one side of a cookie, pipe the hazelnut cream in a circle around the edges.
3. Fill the center with the cranberry and blueberry jam.
4. Top with another cookie to close the sandwich.
5. Decorate by dipping half of the cookie into melted Tulip Milk Compound.