Chocolate Linzer Cookies
Light crispy chocolate cookie sandwiches filled with orange frosting, mint frosting, strawberry frosting, and chocolate ganache
Ingredients
Chocolate Linzer Cookies:
- 60 grams unsweetened cocoa powder (1/2 cup)
- 360 grams all-purpose flour (2-3/3 cups)
- 100 grams almond flour (1 cup)
- 5 grams baking powder (1 teaspoon)
- 5 grams kosher salt (1 teaspoon)
- 226 grams unsalted butter (1 cup OR 2 sticks), room temperature
- 250 grams granulated sugar (1-1/4 cups)
- 100 grams egg (2 large), room temperature
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
Mint Frosting:
- 56 grams unsalted butter (1/4 cup)
- 120 grams powdered sugar (1 cup)
- 2 drops mint extract
Orange Frosting:
- 56 grams unsalted butter (1/4 cup)
- 120 grams powdered sugar (1 cup)
- 2 drops orange extract or orange essential oil
Strawberry Frosting:
- 56 grams unsalted butter (1/4 cup)
- 120 grams powdered sugar (1 cup)
- 2 drops strawberry extract
Chocolate Ganache:
- 85 grams semisweet chocolate chips (1/2 cup)
- 60 grams heavy cream (1/4 cup)
Instructions
Chocolate Linzer Cookies:
- Add unsweetened cocoa powder, all-purpose flour, almond flour, baking powder, and kosher salt to small mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter and granulated sugar to stand mixer. Beat on medium with paddle attachment for 3 minutes. Scrape down the sides of the bowl, if necessary.
- Add eggs and vanilla bean paste to sugar mixture and beat on low for 30 seconds. Scrape down the sides of the bowl, if necessary.
- Add flour mixture to stand mixture and beat on low just long enough for the dough to come together.
- Place dough on plastic wrap, pat down to disc about 1-inch thick. Wrap dough in plastic and refrigerate for 30 minutes and up to 3 days.
- Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
- Lightly flour a large cutting board or flat surface. Roll out cold dough to 1/8-inch thickness. Cut dough into circles using a cookie cutter or biscuit cutter. Cut small circles in the center of half the cut shapes.
- Re-roll any leftover dough and cut more cookies.
- Arrange all cut cookies on prepared cookie sheets.
- Bake cookies 12 to 15 minutes, or until light golden around the edges.
- Remove cookie sheets from oven and place on wire rack to cool. Cool cookies completely before filling.
Mint Frosting:
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and mint extract to stand mixer. Beat on medium speed for 4 minutes.
Orange Frosting:
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and orange extract to stand mixer. Beat on medium speed for 4 minutes.
Strawberry Frosting:
- Add unsalted butter to stand mixer. Beat on medium speed for 4 minutes. Add powdered sugar and strawberry extract to stand mixer. Beat on medium speed for 4 minutes.
Chocolate Ganache:
- Place semisweet chocolate chips in small bowl. Heat heavy cream in small saucepan or in microwavable bowl until simmering. Pour over chocolate. Set aside for 2 minutes. Stir with spoon until smooth and glossy.
Assembly:
- Top the one solid circle half with about 1 tablespoon of frosting or ganache. Place a second cookie over the filling and press lightly to seal.
- Store leftover cookies in an airtight container for several days.