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.