Linzer Piggy Cookies Recipe December 25 2013


  • 1 cup finely chopped hazelnuts
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • Confectioner's sugar, for dusting
  • 3/4 cup The Bacon Jams All Original Bacon Spread, at room temperature



  1. Preheat the oven to 375°F.  Line 2 baking sheets with parchment paper.
  2. In a large bowl, mix hazelnuts, flour, cinnamon, baking powder, and salt until combined.
  3. In a small bowl, whisk together the egg, vanilla, and citrus zests.
  4. Using a mixer fitted with a paddle, beat the butter and sugars on medium speed until fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the egg mixture and beat for about 1 minutes more. Add the flour mixture in two additions and mix on low speed until just combined.
  5. Divide the dough into two balls, wrap in plastic wrap and flatten slightly. Refrigerate until hard, about 1 hour.
  6. Roll each dough round between two pieces of plastic wrap to 1/8-inch thick. Place on a baking sheet and refrigerate until hard, about 30 minutes.
  7. Remove the top sheet of plastic wrap. Using a 2-inch round cutter, stamp out as many rounds as possible. Use a ¾-inch round cutter to stamp out the center of half of the rounds. Reserve scraps to chill and reroll later. Space cookies 1 inch apart and bake, until light golden brown, 7 to 9 minutes. Transfer to a wire rack to cool completely.
  8. To assemble, dust confectioners' sugar over the cookies with the cut-out centers. Flip the remaining cookies upside down and spread a very thin layer of bacon jam on each. Place a confectioners' sugar-dusted cookie on top of a bacon-covered cookie to make a linzer cookie sandwich.

Recipe Courtesy of Tasting Table