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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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