Name: Hazelnut and Jelly Sandwich Cookies
Cook time: 10 min
Total time: 10 min
Yield: Yield: twelve 4-inch sandwich cookies
Cuisine: German
Ingredients: 2 tablespoons almond liqueur, or 1 tablespoon almond extract; 14 tablespoons (1¾ sticks) unsalted butter, cold; 1 egg yolk; Zest of 1 small lemon (about 2 teaspoons); ⅓ cup powdered sugar; ⅛ teaspoon salt; 2 teaspoons lemon juice; ½ cup seedless jelly, such as apricot, raspberry, or red currant (if straining out seeds, start with 1 cup; about ½ cup will be left); ½ cup unblanched hazelnut meal, loosely measured (a full ⅓ cup whole nuts if grinding yourself, technique); 2 cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus ¼ to ⅓ cup extra for rolling dough; 1 teaspoon orange liqueur or kirschwasser, optional; 1⅛ cups powdered sugar

Preparation info

Yield:
twelve
4 inch sandwich cookies

Difficulty
Easy
Ready in
10 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

These are some of my favorite cookies, cherished because the hazelnut reminds me of my teenage years. Back then, we visited the countryside quite often as a family. My dad had a place in a mountain region called Odenwald. One morning, I got up at dawn and went for a hike looking for wildlife—deer, rabbits, falcons, hawks, pheasants. I loved to watch them all. Even the sheep out in the fruit orchards still sleeping all curled up were a delight to see in the glow of the morning. As I walked,