Jam Cookies

with Hazelnuts

Jam Cookies
45 min.
1 hr 25 min.
Ready in


for 3 baking sheets
420 grams Pastry flour
210 grams Sugar
2 teaspoons Vanilla sugar
1 pinch Salt
125 grams ground Hazelnuts
½ untreated Lemon
250 grams Butter
2 small Eggs
200 grams Raspberry jam
Powdered sugar (for dusting)
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Preparation steps

Step 1/4

Preheat the oven to 170°C (approximately 340°F) convection.

Step 2/4

Mix flour with sugar, vanilla sugar, salt and hazelnuts in a bowl. Grate zest from the lemon and add. Chop the butter into small pieces and scatter over flour. Add the eggs and knead quickly into a smooth dough. Wrap the dough in plastic wrap and let rest at least 30 minutes in the refrigerator. Line a baking sheet with parchment paper.

Step 3/4

Roll out the dough in portions to about 0.3 cm (approximately 1/8 inch) thick, and cut out an equal number of circles or rings. Cut centers of half of the cookies with a small star cutter. Place cookies on the sheet. Bake the cookies until light yellow, 8-10 minutes and allow to cool on a wire rack.

Step 4/4

Meanwhile, heat the raspberry jam. Spread solid circles with jam and put center-cut cookies on top. Cool the cookies and allow to dry for 1-2 hours. Dust with icing sugar.