Nutella Linzer Cookies Recipe delivers tender, buttery almond cookies with a rich chocolate hazelnut center and a crisp edge that melts in your mouth. This suits cookie lovers who want a festive sandwich cookie with chocolate notes, and it takes about 2 hours start to finish. I keep a spoon in the Nutella jar like it is a kitchen tool.
Why You Should Try This Nutella Linzer Cookies Recipe
Nutella Linzer Cookies Recipe gives you buttery almond shortbread, a glossy chocolate hazelnut filling, and a pretty cutout that holds its shape. The dough rolls cleanly, the cookies bake evenly, and the Nutella sets into a smooth, fudgy layer. You get bakery-level results without fancy equipment.
You can mix the dough ahead, chill it, and then cut and bake when it fits your schedule. The cookies keep their snap for days, so they travel well for gifting or parties. Kids cheer for the chocolate, and adults appreciate the toasted almond complexity.
Ingredients You’ll Need
- Unsalted butter 10 tablespoons, softened to cool room temp
- Granulated sugar 1/2 cup
- Egg yolk 1 large
- Vanilla extract 1 teaspoon
- Almond extract 1/4 teaspoon optional for stronger almond flavor
- All-purpose flour 1 and 3/4 cups, spooned and leveled or 220 grams
- Finely ground blanched almond flour 2/3 cup or 65 grams; swap in hazelnut flour for deeper hazelnut flavor
- Kosher salt 1/2 teaspoon
- Ground cinnamon 1/4 teaspoon optional
- Nutella or favorite chocolate hazelnut spread 3/4 to 1 cup; warm slightly if thick
- Confectioners’ sugar for dusting
Pantry shortcuts and notes:
- Use almond flour for speed; if you only have whole almonds, pulse them with a spoon of sugar until very fine.
- If you need nut free, replace almond flour with 1/2 cup all-purpose flour plus 1 tablespoon cornstarch. Flavor with a little extra vanilla.
- Brand note: Nutella tastes balanced and spreads cleanly. Store brands can run sweeter and softer, so chill assembled cookies a bit longer.
Equipment:
- Stand mixer or hand mixer, mixing bowls, rubber spatula
- Rolling pin, two sheets of parchment, 2-inch fluted round cutter and a 3/4 to 1-inch mini cutter for centers
- Baking sheets, parchment or silicone mats
- Wire racks, small sieve for dusting, offset spatula or butter knife
How to Make Nutella Linzer Cookies
Prep: 30 minutes
Cook: 10 to 12 minutes per batch
Total: about 2 hours including chill and assembly
- Beat the butter and granulated sugar on medium speed until creamy and slightly pale, about 2 minutes. Scrape the bowl. Mix in the egg yolk, vanilla, and almond extract.
- Whisk the all-purpose flour, almond flour, salt, and cinnamon in a separate bowl. Add the dry mix to the wet mix in two additions. Mix on low until the dough forms clumps and holds together when you press it.
- Divide the dough into two equal portions. Pat each portion into a 1-inch thick disk. Wrap and chill for 1 hour to firm it up.
- Line baking sheets with parchment. Roll one disk between two sheets of parchment to about 1/8 inch thick. Cut 2-inch rounds for bottoms and place them on a prepared sheet, spacing about 1 inch apart.
- Re-roll scraps once. Cut the same number of rounds for tops, then punch a small center window in each top using a mini cutter. Chill the cut cookies on the sheet for 10 minutes to help them hold shape.
- Heat the oven to 350°F. Bake one sheet at a time for 9 to 11 minutes, until edges turn light golden. Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool fully.
- Warm the Nutella until spreadable, about 10 seconds in the microwave. Turn the bottom cookies face down. Spread 1 to 2 teaspoons Nutella on each bottom.
- Set a cutout top on each and press gently to sandwich. Dust the tops with confectioners’ sugar. Pipe or spoon a tiny dab of Nutella into each window if you want a neat center.
- Let the cookies stand for 20 to 30 minutes so the filling firms. Serve or pack for gifting.
Tips & Tricks
- Weigh the flour for accuracy or spoon and level to avoid dry cookies.
- Keep the dough cold. Chill the cut shapes for 10 minutes before baking so the edges stay sharp.
- Roll between parchment to prevent sticking and limit extra flour that can toughen the dough.
- Aim for consistent 1/8 inch thickness so every sandwich bakes at the same rate.
- Bake one tray at a time in the center of the oven for even browning.
- Sift confectioners’ sugar onto tops before assembly if you want a clear window.
- For more hazelnut vibe, swap in hazelnut flour for the almond flour.
- For gluten free, use a cup-for-cup gluten free blend and add 1 teaspoon milk if the dough looks crumbly.
What to Serve with Nutella Linzer Cookies
I love these with espresso, cappuccino, or a strong cup of black tea. Cold milk makes the chocolate hazelnut filling taste extra creamy. For dessert plates, pair the cookies with fresh raspberries or sliced pears and a scoop of vanilla ice cream. They also shine on holiday cookie trays next to shortbread, ginger snaps, and peppermint bark.
Make-Ahead and Storage
You can refrigerate the dough, wrapped, for up to 3 days. You can freeze the dough disks for up to 2 months, then thaw overnight in the fridge.
Store assembled cookies in an airtight container at cool room temperature for 3 to 4 days. For longer storage, freeze baked cookie shells without filling for up to 2 months, then thaw and assemble. If the cookies lose crispness, warm the plain shells at 300°F for 3 minutes, cool, then fill. Let filled cookies sit at room temperature to soften the Nutella if it feels firm from the fridge.
Nutrition Information
Estimated per sandwich cookie, based on 24 cookies:
- Calories: 190
- Fat: 10 g
- Saturated fat: 4 g
- Carbohydrates: 23 g
- Sugar: 11 g
- Protein: 3 g
- Sodium: 80 mg
Your numbers will vary by brand, cutter size, and how much Nutella you use.
Nutella Linzer Cookies
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Divide the dough in half, wrap each half in plastic, and chill for about 30 minutes.
- Roll out one half of dough on a lightly floured surface to about 1/4 inch thickness.
- Cut out circles with a cookie cutter. On half of the circles, cut out a smaller shape in the center (like a heart or circle) to create a window.
- Place whole circles and windowed circles onto the prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cookies cool completely on wire racks.
- Spread Nutella on the bottom side of the whole cookies.
- Top with the windowed cookies to sandwich together.
- Dust the tops with powdered sugar if desired.
- Serve and enjoy!