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Chocolate-filled Linzer cookies Recipe

Austrian · Dessert · 52 min total

These delicate, buttery Linzer cookies are filled with rich chocolate ganache, offering a delightful twist on the classic Austrian jam-filled version.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream
• confectioners' sugar for dusting

Instructions

1. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
2. In a separate bowl, whisk together all-purpose flour, almond flour, salt, cinnamon, and cloves. Gradually add to butter mixture, mixing until a dough forms. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
4. On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Cut out cookies using a 2-inch round fluted cutter. For half of the cookies, cut a small shape (heart, star, or circle) from the center using a smaller cutter. Place cookies on prepared baking sheets.
5. Bake for 10-12 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. Make the chocolate filling: Place chocolate chips in a small bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let stand for 2 minutes, then stir until smooth. Let cool until thickened but spreadable.
7. Spread about 1/2 teaspoon of chocolate filling on the flat side of each whole cookie. Top with a cut-out cookie, flat side down, pressing gently to sandwich. Dust the tops with confectioners' sugar.

Tips

• For best flavor, use high-quality dark chocolate (60-70% cocoa).
• Store cookies in an airtight container at room temperature for up to 5 days.
• You can substitute the chocolate filling with raspberry or apricot jam for a traditional Linzer cookie.

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