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Chocolate Linzer Cookies
60% authentic · Modern European
A contemporary twist on the classic Linzer cookie, this version incorporates cocoa powder into the dough for a rich chocolate flavor, often paired with raspberry or cherry jam for a delightful contrast. The nutty element is still present, creating a sophisticated treat.
Ingredients
- all-purpose flour1.75 cups
- unsweetened cocoa powder1/4 cup
- hazelnuts, finely ground3/4 cup
- unsalted butter, softened3/4 cup
- granulated sugar1/2 cup
- egg yolk1 large
- vanilla extract1 teaspoon
- salt1/4 teaspoon
- raspberry jam1/2 cup
Steps
- 1
In a bowl, whisk together flour, cocoa powder, ground hazelnuts, and salt.
- 2
In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- 3
Beat in the egg yolk and vanilla extract.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until a firm dough forms. Be careful not to overmix.
- 5
Divide the dough in half, flatten into disks, wrap, and chill for at least 1 hour.
- 6
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 7
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Cut out shapes. For half the cookies, cut a smaller shape from the center.
- 8
Place cookies on prepared baking sheets. Bake for 12-15 minutes, until firm to the touch.
- 9
Cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- 10
Spread raspberry jam onto the solid cookies and sandwich with the cutout cookies.
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