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Nutrition Facts
Serving Size 1 (9g) Recipe makes 96 servings
Calories 43
Calories from Fat 21		(50%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 23mg		0%
Potassium 10mg		0%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 0.2g	0%
	Sugars 2.3g
Protein 0.5g		0%
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Raspberry Hazelnut Triangles

Recipe #378531 | 42 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1298498
Jun 23, 2009

These cookies are like bite-size Linzertortes. Instead of being cut into triangles as suggested below, the dough can be cut into whatever other shape is preferred.

SERVES 96 , 96 cookies (change servings and units)

Ingredients

1/2 lb butter
2/3 cup sugar
3/8 teaspoon salt
1 1/2 egg yolks
2 teaspoons vanilla
2 1/3 cups all-purpose flour
1/2 cup seedless red raspberry jam
1/2 cup hazelnuts, finely chopped

Directions

1
Preheat oven to 350°F.
2
In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.
3
Roll out dough between sheets of wax paper into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper. Spread dough with jam and sprinkle with nuts. With a long-bladed knife cut dough into 2-inch squares and halve each square diagonally to form triangles. If dough becomes too soft to work with, transfer it on wax paper to a baking sheet and freeze or chill until firm.
4
Arrange triangles 1/2 inch apart on baking sheets and bake in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on baking sheets 5 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.