Chocolate Linzer Cookies
Servings: 18 3″ Sandwich Cookies
What do you reach for first in any cookie assortment? I always go for chocolate-filled anything, and these are my very, very favorite. This tender, rich and chocolatey cookie loves a little hazelnut spread added to the filling and its dough is brilliant in that the cookie dough can be made weeks ahead and stored in the freezer until ready to punch out.Print Recipe Pin Recipe
- 8 oz Unsalted butter 224g
- 1/4 cup Brown sugar 55g
- 1/2 cup Powdered sugar 60g
- 1 Egg
- 1/2 tsp Kosher salt
- 3 oz Hazelnut flour or ground walnuts 84g
- 2 1/2 cups All purpose flour 300g
- 2 Tbsp Cocoa powder 16g
- 1/2 tsp Baking powder
- 1 Egg white
- 2 Tbsp Cocoa nibs
- 3 oz Chocolate (we love Tcho!) 84g
- 2 oz Butter 56g
- Cream the butter, brown sugar and powdered sugar until noticeably fluffier and lighter in color. Add in the egg and salt, cream until homogenous. Add dry ingredients and mix until well combined. Roll this dough between two sheets of parchment paper and chill until firm. The dough will be at just the right thickness when it reaches all corners of parchment papers when cut to the size of your cookie sheet. Make your filling (see below) and let it set to a spreadable consistency.
- Preheat oven to 350F and line a cookie sheet with parchment paper. Peel back the top sheet of parchment. Cut cookies out with desired cookie cutter and place all of them onto the cookie sheet. Grab a smaller cutter and cut a hole in the center of half of the cookies. Lightly brush the cookies with their centers cut out with egg white and sprinkle with cocoa nibs. Bake for 12-15 minutes.
- Once cooled, spoon or pipe the filling onto the centers of the un-holy cookies. Top with the cocoa-nib studded tops, twist to seal and voila!
- Melt chocolate and butter together. Allow them to set at room temperature.