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Valentine's Linzer Cookies with Chocolate Cinnamon Ganache

Sparkly Valentine's Linzer Cookies with Chocolate Cinnamon Ganache

Course Dessert, Snack
Cuisine Austrian, European
Keyword Chocolate Cinnamon Ganache, Linzer Cookies, Pink Linzer Cookies, Valentine's Linzer Cookies, Valentine's Recipes
Prep Time 35 minutes
Cook Time 12 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

Ingredients

For the Cookies:

  • 2 cups all-purpose flour
  • 3/4 cup ground blanched almonds
  • 1/8 teaspoon salt
  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 tablespoon orange zest
  • 1 teaspoon lemon extract
  • 2 egg yolks
  • 1/2 - 2/4 cup powdered sugar for dusting
  • pink disco dust

For the Ganache:

  • 5 ounces chopped semisweet chocolate
  • 1/2 cup heavy cream
  • 1 teaspoon cinnamon

Instructions

Make the cookies:

  1. Whisk flour, almonds, and salt. Set aside.
  2. Cream together the butter and sugar.
  3. Add egg yolks one at a time.
  4. Add orange zest and lemon extract until blended.
  5. Add the dry ingredients until just combined.
  6. Wrap the dough in plastic cling film. Chill for 30 minutes.
  7. Preheat oven to 350F.
  8. Roll out dough on a lightly floured surface.
  9. Using the Linzer cutter* (without the insert), cut approximately 20 shapes for the backs or bottoms of the cookie.
  10. Insert the cutout shape into the cookie cutter and cut out several. Switch and repeat using the insert shapes you like.
  11. Bake for 10-12 minutes.
  12. Remove from oven and transfer to wire rack to cool completely.

Make the Chocolate Ganache Filling:

  1. Place chopped chocolate in a heat-safe bowl.
  2. Heat cream until it boils.
  3. Remove from heat and pour over the chocolate, whisking until it melts.
  4. Add cinnamon and blend thoroughly

Assemble the Cookies

  1. Using a small spatula or butter knife, spread a thin layer of ganache on the bottom part of the cookie.
  2. In a small bowl, using a small fork or a tiny whisk, mix the glitter dust into the powdered sugar a little at a time until the sugar is tinted.
  3. Dip each cookie half into the tinted sugar. Shake off the excess and pair up a solid bottom half with a cutout top.
  4. Plate and serve.

Recipe Notes

* If you don't have inserts, you can use a fluted or plain round cutter and cut all your cookies at once and then use a small cookie cutter, round, heart, etc. to cut out the remaining cookie halves with inserts.