Peanut Butter- and Nutella-Filled Linzer Tarts Recipe
Daily Value: 50%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||75µg||19%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||11g||0%|
Exclusive from The Daily Meal
My father makes fantastic Linzer cookies. With fresh raspberry preserves in tow, he fills perfectly baked and flower-shaped cookies. Though I love being traditional, I thought it time to switch it up. Many an Italian loves Nutella and many an American loves peanut butter and there isn't anyone who doesn't love a good sandwich cookie. Well, what do happens when it all comes together? Bliss.
Bad day? Have one of these bad boys, perfect for chocoholics and peanut butter lovers alike. These cookies will even keep peace amongst enemies; they're so distractingly delightful.
Click here to see more peanut recipes.
- 3/4 cup unsalted butter
- 1 cup creamy peanut butter
- 1 cup Nutella
- 1 teaspoon vanilla
- 4 cups confectioners' sugar
- 1/3 cup heavy cream
- 1/2 cup finely chopped dry roasted peanuts
To start, make a classic chocolate cookie like this recipe. If necessary, double your batch since these call for 2 cookies for 1 sandwich. Always add a small hole in the center of the top cookie so guests can see what they're getting themselves into when they grab one.
For the filling, gather the first 4 ingredients in a large bowl. Beat the butter, peanut butter, Nutella, and vanilla until fluffy. Slowly add ½ of the confectioners' sugar and afterward, add ¼ cup of the cream. Add the remaining confectioners' sugar and beat until well-blended. If needed, add more cream if necessary for preferable consistency. Lastly, fold in the dry roasted peanuts. Coat the bottom half of the chocolate cookie with about 1 tablespoon of the fillng. Cover it with the top cookie and enjoy!
Recipe DetailsServings: 5