Description
These sophisticated chocolate linzer cookies combine a tender, Dutch-process cocoa shortbread with a rich hazelnut filling. Based on historical Austrian techniques, they offer a perfect balance of bitter cocoa and sweet nutty cream for a professional bakery finish.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup hazelnut spread
- Sparkling sugar for dusting
Instructions
- Cream the softened butter and granulated sugar for three to four minutes until pale and aerated, then incorporate the egg and vanilla extract.
- Whisk together the flour, cocoa powder, salt, and baking powder in a separate bowl before gradually mixing into the butter mixture on low speed.
- Divide the dough into two disks, wrap tightly in plastic, and refrigerate for 30 to 60 minutes.
- Roll the chilled dough between sheets of parchment paper to a 1/8-inch thickness and refrigerate the rolled sheets for another hour.
- Cut the dough into 2-inch rounds, removing the centers from half of them, and bake at 350°F (175°C) for 7 to 10 minutes.
- Allow the cookies to cool completely before sandwiching a teaspoon of hazelnut spread between a solid base and a cutout top.
Notes
For the cleanest edges, ensure the dough is thoroughly chilled before using your cookie cutters. If the dough warms up too much during the cutting process, return it to the freezer for five minutes to firm up the butter and maintain the architectural integrity of the window cutout.
- Prep Time: 2 hours 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Austrian