Description
Buttery Linzer cookies get a luxurious upgrade with a rich buttermilk ganache filling. Perfect for gifting or enjoying with a warm beverage.
Ingredients
Units
Scale
- 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