Linzer cookies are worth making from scratch. Store-bought versions are consistently disappointing, stale shortbread sandwiching jam with no real flavor. This recipe swaps the jam for buttermilk ganache, which is sharper and less sweet, and the almond meal in the dough gives the cookies a slightly nutty, crumbly texture that holds up under the ganache. Make them small. Bigger Linzers look impressive but eat awkwardly.
How to Make Linzer Cookies with Buttermilk Ganache
Cold dough is easier dough
Chill the dough for at least an hour before rolling. It’ll be sticky and frustrating at room temperature. Roll between parchment sheets, work in batches, and return the dough to the fridge if it starts softening. Precision matters more with sandwich cookies than with drop cookies.
The ganache
Melt the chocolate slowly over a double boiler, not in the microwave. Add the buttermilk and confectioner’s sugar off the heat. Stir until smooth. Let it firm up slightly at room temperature before spreading; too warm and it runs off the edges of the cutout. 
Assembly timing
Spread ganache on cooled cookies only. Assemble on the day you plan to serve them. The ganache softens the base cookie overnight, which some people like and some don’t. Either way, store assembled cookies in a single layer.
Linzer Cookies with Buttermilk Ganache
- Total Time: 42 minutes
- Yield: Makes 24 1x
- Diet: Omnivore
Description
Buttery Linzer cookies get a luxurious upgrade with a rich buttermilk ganache filling. Perfect for gifting or enjoying with a warm beverage.
Ingredients
- 8 oz (227 g) semi-sweet chocolate
- 2 tablespoons buttermilk
- 3 tablespoons confectioner’s sugar
- 1 cups (2 sticks) (237 ml) softened butter
- 1 cups (237 ml) powdered sugar
- 2 cups (473 ml) all purpose white flour
- 1/2 cups (118 ml) almond meal
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 cups (118 ml) white sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 egg
Instructions
- Using a hand mixer, beat the butter, confectioner’s sugar and white sugar together until very light and creamy, making sure the white sugar has mostly broken down and the mixture is not grainy.
- In a separate bowl, whisk together the all-purpose white flour, almond meal, baking powder, salt, cinnamon, and cloves.
- Carefully fold the wet ingredients into the dry ingredients.
- Divide the dough into two portions, wrap, and chill for at least one hour or up to three days.
- Preheat oven to 350°F (177°C).
- Roll the cookie dough out and stamp out shapes using linzer cookie cutters.
- Make sure you have an even amount of “bottoms” as you do “tops” for the cookies.
- Bake the cookies at 350°F (177°C) for 10-12 minutes, or until the bottoms have browned and the sides have lightly crisped.
- Allow the cookies to cool before frosting.
- Melt the chocolate, using either the microwave or a double boiler.
- Remove chocolate from heat and carefully stir in the buttermilk.
- Using a hand blender, whisk in the powdered sugar until the ganache is light and fluffy and will hold onto the back of a spoon without dripping.
- To frost, place about 2 teaspoons ganache on each bottom half and carefully cover with a top half. Some of the ganache should poke out the inner cut-out.
- Sprinkle with powdered sugar and serve.
Notes
- For easier rolling, chill the dough for at least an hour before rolling it out. If it’s too sticky, chill it for another 30 minutes.
- To prevent the ganache from seizing, make sure the chocolate is completely melted and cooled slightly before adding the buttermilk.
- Leftover cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet for the ganache?
You can, but the ganache will be sweeter and softer. Semi-sweet chocolate gives a better contrast to the buttery, spiced cookie. If you go with milk chocolate, reduce the confectioner’s sugar slightly.
Why does the dough need to chill for so long?
Chilling firms up the butter, making the dough easier to roll and cut cleanly. It also helps the cookies hold their shape in the oven. You can chill it for up to three days, which makes this a great make-ahead recipe.
What can I use instead of almond meal?
Hazelnut meal is the most traditional substitute and works well with the cloves and cinnamon. You can also pulse blanched almonds in a food processor until fine, just be careful not to turn them into butter.
