Nigella Lawson linzer cookies with skinned toasted hazelnuts and raspberry jam recipe on Nigella’s Cook, Eat, Repeat Christmas Special

Nigella Lawson served up delicious linzer cookies (Austrian Christmas cookies) with skinned toasted hazelnuts, redcurrant jelly and raspberry jam Nigella’s Cook, Eat, Repeat Christmas Special.

The ingredients are: 100 grams skinned toasted hazelnuts, 125 grams caster sugar, 300 grams plain flour plus more for rolling out, 200 grams unsalted butter (cold if using a processor, soft if making by hand), ¼ teaspoon ground cinnamon, ⅛ teaspoon fine sea salt, 1 large egg (at room temperature), 1 large egg yolk (at room temperature), icing sugar to dust the cookies, Approx. 4 x 15ml tablespoons redcurrant jelly and Approx. 4 x 15ml tablespoons seedless raspberry jam.

See recipes by Nigella in her book titled : Cook, Eat, Repeat: Ingredients, recipes and stories. available from Amazon now.