Yield: Makes 48 sandwich cookies
These festive cookies are inspired by the Linzer torte, a famous lattice-topped Austrian pastry made with a rich, buttery nut crust and jam filling. The secret to this cookie’s deep, earthy flavor begins with toasting the hazelnuts. While the cookies are delicious on their own, sandwiching them with raspberry jelly adds a jewel-toned sparkle as well as a bright, fresh flavor.
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Make Ahead Tips
The rolled cookie dough can be refrigerated for 3 days or wrapped in plastic and frozen for up to 1 month. If frozen, thaw in the refrigerator for 30 minutes before proceeding with the recipe.
Stow the baked and cooled cookies between sheets of parchment or waxed paper in an airtight container for up to 4 days at room temperature or freeze for up to 6 weeks before thawing at room temperature and sandwiching with the jam.
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