CHOCOLATE CHAI LINZER COOKIES

INSTRUCTIONS

• 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.

• 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.