Spring Linzers

for the cookies:

230 g butter
150 g sugar

1 egg
1 tsp pure vanilla extract

300 g flour
5 g baking powder
110 g hazelnuts, finely ground

for the filling:

apricot jelly
Nutella

prepare the cookies:

1. Toast the hazelnuts for 3-5 min in a hot oven (160C).
2. While hot, rub the hazelnuts in a towel to remove the skin. Let them cool completely.
3. Grind the hazelnuts in a blender with one third of the sugar.
4. Sift the flour and baking powder in a bowl.
5. Add the hazelnut mixture. Stir.
6. Beat the butter until creamy.
7. Add the rest of the sugar. Beat until very light.
8. Add the egg. Beat until well combined. Add the vanilla extract.
9. Add the whole quantity of the dry ingredients. Beat very slowly for 1-2 min.
10. Divide the dough in two. Roll each part between sheets of parchment paper or wrapping foil. Refrigerate for two hours.

11. Flatten the dough more. Cut out cookies in the desired shape. Cut out the centres of half of the cookies.
12. Bake at 180 C for 8 min. Let the cookies cool.

Tailoring:

1. Spread some of the jelly, or Nutella on the back of the uncut cookies.
2. Cover with the a cookie with a cut centre. Press lightly to distribute the filling evenly.
3. Sift with icing sugar.

Store at room temperature in an air tight container. Serve with tea or coffee at room temperature.