Description of this recipe
Chocolate Linzer Cookies are a delightful twist on the classic Linzer cookie, replacing the traditional jam filling with a rich, decadent chocolate cream. These cookies feature delicate, buttery almond-infused shortbread, cut into elegant shapes with a signature peek-a-boo center. The smooth, luscious chocolate ganache filling adds a touch of indulgence, making them perfect for holidays, special occasions, or simply a sweet treat any time of year.
Why you will love this recipe
You will fall in love with Chocolate Linzer Cookies for their exquisite taste and impressive presentation. The almond-flavored dough provides a subtle nutty backdrop that complements the intense chocolate filling perfectly. These cookies are not only delicious but also visually stunning, making them a wonderful addition to any dessert platter or gift box. The combination of textures, from the crisp cookie to the creamy ganache, creates a truly satisfying experience. Plus, the recipe is straightforward and rewarding, allowing you to create a bakery-worthy treat in your own kitchen.
Ingredients:
For the dough:
- 250g (about 2 cups) all-purpose flour
- 250g (about 1 cup, 2 sticks) unsalted butter, cold and cubed
- 60g (about ½ cup) almond flour or very finely ground almonds
- 150g (about ¾ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cold water
For the chocolate cream:
- 150g (about 1 cup) milk chocolate chips (or finely chopped milk chocolate)
- 150ml (about ⅔ cup) heavy whipping cream
For decorating:
- Powdered sugar, for dusting
Preparation:
Step 1: Prepare the Dough
In a large bowl, combine the all-purpose flour and cold, cubed butter. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs. It’s important to keep the butter cold to ensure a flaky, tender cookie.
Step 2: Add the Remaining Dough Ingredients
Add the almond flour, granulated sugar, egg, and vanilla extract to the flour-butter mixture. Begin to mix the ingredients together. If the dough seems too dry, add one tablespoon of cold water. Knead the dough gently until it just comes together into a ball. Be careful not to over-knead, as this can develop the gluten and make the cookies tough.
Step 3: Chill the Dough
Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap. Refrigerate the dough for at least 1 hour. This chilling period is crucial as it allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing the cookies from spreading too much during baking.
Step 4: Roll Out and Cut the Cookies
Once the dough is well-chilled, remove one disc from the refrigerator. Place it between two sheets of parchment paper to prevent sticking. Roll out the dough to a thickness of about 1-2 mm (approximately 1/16 inch). Using a Linzer cookie cutter (or any decorative cookie cutter with a smaller shape to cut out the center), cut out the cookies. For each cookie, you’ll need one solid piece and one with a cutout in the center.
Step 5: Chill the Cut Cookies
Place the cut cookies on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator for another 15-20 minutes. This helps the cookies retain their shape during baking.
Step 6: Prepare the Chocolate Ganache
While the cookies are chilling, prepare the chocolate ganache. In a saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer (almost to boiling point). Remove the saucepan from the heat and add the milk chocolate chips (or finely chopped milk chocolate) to the hot cream.
Step 7: Melt the Chocolate
Stir the chocolate into the hot cream until it is completely melted and smooth. Ensure there are no lumps and that the ganache is glossy. Let the ganache cool to room temperature, stirring occasionally. As it cools, it will thicken to a spreadable consistency.
Step 8: Bake the Cookies
Preheat your oven to 180°C/356°F. Bake the chilled cookies for 10-12 minutes, or until they are golden brown around the edges. Keep a close eye on them to prevent burning.
Step 9: Cool the Cookies
Remove the baked cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 10: Assemble the Linzer Cookies
Once the cookies and ganache have cooled, it’s time to assemble the Linzer cookies. Place a generous dollop of chocolate ganache on the flat side of a solid cookie. Carefully place a cut-out cookie on top of the ganache, pressing gently to adhere.
Step 11: Decorate
Dust the assembled cookies generously with powdered sugar. The powdered sugar not only adds sweetness but also enhances the visual appeal of the cookies, highlighting the cutout shape.
Step 12: Serve and Store
Serve the Chocolate Linzer Cookies immediately, or store them in an airtight container at room temperature for up to 3-4 days.
COOKING Rating:
- Ease of Preparation: Medium
- Taste: Excellent
- Visual Appeal: High
Serving Suggestions:
- Serve these cookies as part of a dessert platter during the holidays.
- Pair them with a cup of hot cocoa, coffee, or tea for a cozy treat.
- Package them in decorative boxes or tins to give as homemade gifts.
- Include them in a cookie exchange or bake sale.
Tips:
- Use high-quality chocolate for the ganache to ensure a rich, smooth flavor.
- Make sure the butter is very cold when making the dough for the best texture.
- Chilling the dough is essential for preventing the cookies from spreading during baking.
- Roll the dough out thinly for delicate, crisp cookies.
- If the ganache is too thin, refrigerate it for a short time to thicken.
- Dust the cookies with powdered sugar just before serving to prevent it from dissolving.
Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 10-12 minutes
Total Time: 1 hour 45 minutes
Nutritional Information: (per cookie, approximate)
- Calories: 220 kcal
- Protein: 3g
- Sodium: 20mg
Conclusion
Chocolate Linzer Cookies are a beautiful and delicious treat that combines the classic elegance of Linzer cookies with the rich indulgence of chocolate. With their delicate almond-infused dough and luscious chocolate ganache filling, these cookies are sure to impress. Whether you’re baking for a special occasion or simply want to enjoy a sweet treat, this recipe is a delightful way to elevate your baking skills and create something truly memorable. Enjoy the process of making these exquisite cookies, and savor every bite!
Questions and Answers about this recipe:
Q1: Can I use a different type of chocolate for the ganache?
A: Absolutely! While this recipe calls for milk chocolate, you can easily substitute it with dark chocolate or semi-sweet chocolate for a richer, more intense flavor. White chocolate is also an option for a sweeter, more delicate ganache. Just be sure to adjust the amount of cream accordingly, as different chocolates have different fat contents.
Q2: What can I use if I don’t have almond flour?
A: If you don’t have almond flour, you can easily make your own by grinding whole almonds in a food processor until they are very finely ground. Be careful not to over-process them, as they can release their oils and turn into almond butter. Alternatively, you can substitute the almond flour with an equal amount of all-purpose flour, but the cookies will have a slightly different texture and flavor.
Q3: How do I prevent the cookies from spreading during baking?
A: Preventing the cookies from spreading is key to achieving the perfect Linzer cookie shape. Make sure the butter is very cold when making the dough, and chill the dough thoroughly before rolling it out. After cutting out the cookies, chill them again on the baking sheet for 15-20 minutes before baking. This helps the butter solidify and prevents the cookies from spreading too much in the oven.
Q4: Can I make the dough ahead of time?
A: Yes, you can definitely make the dough ahead of time. In fact, it’s recommended! The dough can be stored in the refrigerator for up to 2-3 days, wrapped tightly in plastic wrap. You can also freeze the dough for longer storage. Just be sure to thaw it in the refrigerator overnight before rolling it out.
Q5: What’s the best way to store these cookies?
A: The best way to store Chocolate Linzer Cookies is in an airtight container at room temperature. They will stay fresh for up to 3-4 days. If you live in a humid climate, you can add a piece of parchment paper between the layers to prevent them from sticking together. Avoid storing them in the refrigerator, as this can dry them out.
