Yield: Yields about 20 2-1/2-inch sandwich cookies.
The little window in this almond-and-hazelnut-flavored cookie reveals a filling of tart raspberry preserves.
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For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
These cookies are outstanding. I cleaned the skins off the hazelnuts by boiling them first in water with baking soda. (http://www.ochef.com/1223.htm) Toasting them added so much flavor to the cookies, and the clove flavor came through too. These will be on my annual cookie platter for sure. Buy a linzer cookie cutting kit to make the process quick and easy! Oh, and be sure to dust the powdered sugar on the tops before assembling so the preserves show through.
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