Chocolate Chai Linzer Cookies


An original recipe from Sloane Papa
Category: Cookies and Bars
Difficulty: Easy


Chocolate Chai Linzer Cookies:
240g (2 cups) all-purpose flour
110g (1 cup + 2 tbsp) almond flour
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tspsalt
227g (1 cup) unsalted butter, room temp
150g (¾ cup) granulated sugar
1 ea egg, room temp
1 tsp vanilla paste or extract
AN powdered sugar for sprinkling

For the Chocolate Ganache:
113g (½ cup) heavy cream
113g (4 oz) Guanaja 70% Dark Chocolate



Chocolate Chai Linzer Cookies:
  • In a medium bowl, whisk together the flour, almond flour, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2-3 minutes until light and fluffy.
  • Add the egg and vanilla to the butter, sugar mixture, and mix until fully combined.
  • Add the dry ingredients in two batches, mixing on low speed until everything is mostly combined.
  • Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough.
  • Wrap the dough tightly with plastic wrap. Chill in the fridge for at least one hour or up to a few days.
  • Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
  • On a lightly floured surface, roll out the dough to ¼" in thickness. Use a 2 ½" - 3" fluted round cutter and a small snowflake cutter. Cut out an even number of solid cookies and cookies with a snowflake cutout.
  • Place all cutout cookie dough in the freezer for 10 minutes. Place the scrap cookie dough back in the fridge for about 15 minutes before re-rolling.
  • Bake the frozen cutout cookies for about 10 minutes. Bake the small snowflakes for about 8 minutes.
  • Allow cookies to cool completely on the baking sheet.
  • Repeat with the remaining cookie dough.
Chocolate Ganache:
  • In a small saucepan, bring the heavy cream to a simmer or about 200 degrees F.
  • Add the Valrhona Guanaja 70% Dark Chocolate to a medium bowl. Pour the heavy cream over the chocolate and place a plate on top. Allow to sit for 1-2 minutes.
  • Remove the plate and gently stir until the chocolate has fully melted and combined with the heavy cream. Do not over-mix.
  • Cover and allow to sit at room temperature for about 1 hour to thicken.
  • Pair the linzer cookies up, then generously sprinkle powdered sugar on the top cookies.
  • Add a small spoonful of ganache to the bottom cookies, and gently press the paired cookies on top.