chocolate hazelnut linzer hearts
I’m sorry. These are really, really cute. Borderline twee. And it gets worse, too. You see, there was a parent event at my preschool this week that included a cookie swap and I hadn’t much considered what I would bring until my apparent reputation preceded me and the other parents started to ask with a tone that suggested they expected something grand. Oops. And so I enlisted what I’ve decided will be my strategy for all future cooking indecisions: What Would Alex Eat?*
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (140 grams) toasted hazelnuts (see directions below)
- 2 cups (250 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 2 sticks (1 cup or 225 grams) unsalted butter, at room temperature
- 3/4 cup (145 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (150 grams) chocolate-hazelnut spread, such as Nutella