It’s not uncommon for artists to wake up from a dream inspired to start a new creation. Michael often records voice memos of song ideas he’s had during the night. I, on the other hand, wake up to write down recipe ideas.
One of these ideas came to me months ago, but it just wasn’t time. But now that it’s high cookie season, I figured it was time to try that dream recipe out in the kitchen: Linzer cookies with a chocolate malt ganache filling.
What Are Linzer Cookies?
Linzer cookies are a bite-sized riff on the Austrian Linzer torte. This torte looks a lot like a tart—and it is made in a tart pan—but it’s still a torte. Go figure. The pastry crust for this dessert includes ground almonds, lemon zest and sometimes spices. It all encases a raspberry filling.
Linzer cookies have all those same flavors but are made sandwich-style with raspberry jam (or another fruit filling) in the center. Typically the top cookie of the sandwich has a small cutout to reveal the filling inside.
How to Make Chocolate Malt Linzer Cookies
My Linzer cookie recipe isn’t exactly traditional since it lacks the fruit filling, but my treat trays are already brimming with fruit-filled sweets like cream cheese pillows and fruit cake (yes, fruit cake is good—if you make Shauna Sever’s recipe from Midwest Made). But truly, who doesn’t like ganache?
Ingredients
For the cookies:
- 12 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup almond flour
- 2 teaspoons malted milk powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar to garnish
For the ganache:
- 1/4 cup heavy whipping cream
- 1/4 cup dark chocolate, chopped
- 1 tablespoon butter
- 1 tablespoon malted milk powder
Step 1: Make the Linzer Cookie Dough
This cookie dough is simple enough to make. Start, as always, by creaming together the butter and sugar until light and fluffy—about five minutes. Then add in the egg yolk and vanilla extract and beat another minute.
In another bowl, whisk together all the dry ingredients (all-purpose flour, almond flour, malted milk powder, cinnamon and salt). Add the dry mixture to the wet and mix until just combined.
Shape the dough into a disc, wrap in waxed paper and refrigerate for an hour or more.
Step 2: Prep the Cookies
Remove the cookie dough from the fridge and let it sit at room temp for about five minutes.
Dust your work surface with a bit of flour, then roll out the dough until it’s approximately 1/8-inch thick. Use cookie cutters to cut out as many cookies as you can. Reroll the dough just once; any more than that and your cookies can become tough—and Linzer cookies are known for being wonderfully tender.
Now, take half your cookie cutouts and cut a smaller hole in the center of each. You can use a small cookie cutter or a pastry piping tip to cut a simple circle; a knife will even work in a pinch.
Step 3: Bake
Chill the cutouts in the fridge for 15 minutes before baking—or as long as it takes your oven to preheat to 350ºF.
Bake the cookies on a parchment-lined sheet at 350ºF for 11 to 13 minutes—until they just start to have a whisper of gold around the edges.
After baking, move the cookies to a wire rack to cool completely.
Step 4: Make the Ganache
While the cookies cool, stir up the ganache. Start by chopping up the chocolate (any kind you like!) and adding it to a heat-safe bowl along with the butter.
Then whisk the cream and malted milk powder together. Heat in a small pot on the stove until the milk starts to bubble and simmer—not boil!
When the cream is hot, pour it over the chocolate and butter and let it sit for 30 seconds or so. Then whisk whisk whisk until the mixture comes together in a rich ganache. Let the ganache cool in the bowl until it’s a good spreading consistency—about 15 minutes.
Step 5: Put It All Together
A dusting of snowy powdered sugar is a must for Linzer cookies. Give the cookies with the holes in them a sprinkle of powdered sugar.
Then spread a bit of ganache onto the base of each cookie. Finish with the sugar-dusted topper, and serve!
These cookies are best within the first few days—up to a week.
Now, settle in with some cookies, a good book and soak up all the peace you can this holiday season!
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