Hazelnut Jam Prints
Traditional and amazing, hazelnut jam print cookies are a staple each holiday! Hazelnuts are mixed into the dough and the centers are filled with jelly.
Ingredients
- 1¾ cups hazelnuts finely ground
- 1¾ cups flour See notes for gluten-free option
- 1 cup butter (16 tablespoons or 2 sticks) at room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- confectioner's sugar for dusting
- about 1 cup of jelly raspberry and peach are my favorites
Instructions
- Preheat the oven to 350°F.
- Whisk the ground hazelnuts and flour together
- Beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the extracts and beat to blend.
- Add the flour and ground hazelnuts to the butter and sugar, mixing only until they are incorporated.
- Make small balls of the dough and place them 2 inches apart on a parchment lined baking sheet. Use your pinkie finger or the end of a round handled wooden spoon to poke a hole in the center of each cookie. Be careful to only poke about halfway at most so that the centers don't burn.
- Bake for 15-18 minutes, rotating the pans front to back at the midway point. When the cookies are done, they'll be ever-so-slightly golden. If you think they are golden, but you're not sure, take them out anyway.
- Let the cookies rest for about 2 minutes before transferring them to a wire rack to cool. Sift powdered sugar over them.
- Warm the jam to make it easy to fill the cookies.
- To store, layer with parchment or waxed paper.
Notes
Use a high-powered blender or food processor to finely grind the hazelnuts.
For a gluten-free version, simply use a gluten-free 1:1 flour blend.
Tried this recipe?Let us know how it was!