Cook the Book: Linzer Hearts

Course Desserts

Ingredients in this Recipe

1 large egg, at room temperature, beaten
1 ¼ teaspoon ground cinnamon
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature, cut into ½ inch cubes
2 ½ cups pastry or unbleached cake flour, sifted, divided, plus additional for sprinkling
Confectioners’ sugar, for decoration
¾ cup (3 ounces) hazelnuts
½ cup plus 1 tablespoon superfine sugar
½ teaspoon baking powder
⅛ teaspoon fine sea salt

See Full Recipe at Serious Eats