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Chocolate Raspberry Linzer Cookies
Total 3 hours
Active 45 mins
Makes 24 sandwich cookies
TIP: If using raw hazelnuts, toast them in a 350°F oven for 10 minutes. Let cool completely before using in the recipe.
Ingredients
Directions
- In a food processor, pulse the hazelnuts and 1/2 cup flour until the nuts are finely ground. Add the remaining 1 cup flour, the cinnamon, baking powder, and salt to the nut mixture in the processor and pulse to combine. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light in color and texture, about 5 minutes. Mix in the vanilla and lemon zest. Add the egg, beating on medium speed until incorporated. Add the flour-hazelnut mixture and mix to combine. The dough will be soft. Divide the dough into 2 discs, wrap them in plastic wrap, and refrigerate for about 2 hours.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Remove half of the dough and roll it out on a lightly floured surface to a 1/8-inch-thick rectangle. Using a cookie cutter dipped in flour, cut out the cookies. Transfer to a prepared baking sheet. If the dough gets too soft, place the sheet tray with the rolled dough into the freezer for a few minutes to firm up and make cutting shapes easier. Repeat with the remaining dough. Stamp out a hole in the middle of half of the cookies using a smaller cookie cutter or the end of a round piping tip. These will become the tops of the cookies.
- Bake the cookies for about 15 minutes or until lightly browned. Cool completely before filling.
- Meanwhile, make the ganache. In a saucepan, heat the cream to a simmer. Turn off the heat and add the chocolate. Let it sit for 3 minutes and then gently whisk together. Pour into a bowl, cover with plastic, and let cool to room temperature.
- Separate out the cookies with holes stamped out and dust with confectioners’ sugar. Spread a thin layer of ganache over the cookies without holes. Spread a small amount of raspberry preserves over the ganache and place the sugar-dusted cookies on top.
Adapted from "Zoë Bakes Cookies" by Zoë François © Ten Speed Press 2023. Provided courtesy of Zoë François. All rights reserved.
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