Chestnut Linzer Cookies.
Today, we transform my beloved chestnut flour into an even more delicious treat.
These cookies are perfectly crumbly thanks to the chestnut flour, which provides a sweet and delicate flavor. You will absolutely enjoy working with the dough, it’s so satisfying!
Once baked, we’ll make them even more tempting by filling them with a generous amount of hazelnut cream.
So, let’s get started! Come along with me and let’s get baking.
Giusi.
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- Difficulty: Very easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 25Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for Linzer Cookies
- 1 1/2 cups Chestnut flour
- 1/3 cup Cornstarch (or Potato starch)
- 1/4 cup Granulated sugar
- 2 3/4 tbsp Milk
- 1 Egg
- 1 tsp Baking powder
- 5 tbsp Butter (Softened)
Steps to prepare Linzer Cookies
In a bowl, work the softened butter and sugar until you create a creamy mixture.
Also, add the egg, flour, cornstarch, and baking powder.
Mix all the ingredients well, then add the milk, creating a smooth and homogeneous dough, and place it in the fridge covered with plastic wrap for 2 hours.
Roll out the dough and cut out the shapes.
Bake at 350°F in a preheated static oven for 10/12 minutes.
Let the cookies cool completely, then fill them as desired.
The chestnut and hazelnut cream cookies are ready to be enjoyed. I hope you liked this recipe, see you next time.
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