Recipe#30 : hazelnut raspberry cookies
“Schedule a baking day with your mom, your daughter, your sister or your friend. This is how traditions are born and memories that last a lifetime are made.” (Natalie Discala)
250 gr (1 cup + 2tbsp) butter
400 gr (3 cups) flour
125 gr (1 cup) confectioner’s sugar
150 gr (1 cup) grinded hazelnuts
1 egg yolk
1 tsp cinnamon
Pour the flour on your working surface, add the softened butter and the confectioner’s sugar. Slightly knead the mixture before adding the egg, egg yolk, cinnamon and hazelnuts. Keep working the dough until soft and smooth – it will remain a bit sticky. Wrap in plastic foil and let rest in the fridge for at least 1 hour.
Roll the dough on a floured surface and cut out the cookie shapes you prefer, we used hearts in this case. You can use different sizes of the same shape or you can even use different shapes (that must always be of different sizes). However, make sure that when cutting out the smaller shapes, the borders aren’t too thin.
Bake the cookies at 180° for around 10-13 minutes – the top layers will bake more quickly, be careful not to burn them. Once all the (larger) bases and the top layers have been baked, let them cool before assembling or the cookies will break.
Spread one bottom layer with raspberry preserve and then cover with one of the top layers – continue with all shapes.
The gentle hazelnut flavour, combined with a touch of cinnamon, makes these cookies oh so special!