Chocolate Linzer Cookies with Apricot Jam and Chocolate Dip

Step-by-step method

At a glance

You're making elegant chocolate cookies with apricot jam filling and a milk chocolate dip that snaps when you bite into it. The trickiest part is tempering the chocolate to get that perfect glossy finish, and the dough needs careful handling since it's more crumbly than regular cookie dough. Plan ahead because these cookies need at least three days to mature in a tin before they're at their best.

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Cube the butter

Cut the cold butter into 1 cm cubes and put it straight back in the fridge. It will keep chilling while you prepare the other ingredients, so there's no waiting around.

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200 gram
Unsalted Butter
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Sift the dry ingredients

Sift the flour, cocoa, cinnamon and salt into a bowl. The cocoa must be sifted together with the flour, otherwise lumps will stay in the dough.

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270 gram
All-purpose wheat flour

30 gram
Dutch-Processed Cocoa

2 gram
Ground Cinnamon

2 gram
Salt
3/17

Make the flavor base

Grate the orange part of the orange zest. Slice the vanilla pod lengthwise, scrape out the seeds with a knife, and rub both into the powdered sugar with your fingers.

For this step
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115 gram
Powdered Sugar

1 piece
Orange

1 piece
Vanilla Bean

4/17

Make the crumbs

Rub the cubed cold butter into the sifted dry ingredients with your fingertips, or pulse briefly in a food processor, until the mixture looks like coarse wet sand.
5/17

Bring the dough together

Add the sugar with the orange zest and vanilla, then add the egg yolk. Work it just until the dough holds together.

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1 piece
Egg Yolk
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Finish with the heel of your hand

Turn the dough out onto a work surface and, using the heel of your hand or a bench scraper, smear it away from you once or twice. Don't press down, and don't repeat the motion.
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Wrap into a disc and chill

Press into a disc 2 cm thick, wrap in plastic wrap and refrigerate for at least an hour, ideally overnight.
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Let it soften and roll out

Let it soften for 5 to 10 minutes, then roll it out to 3 mm between two sheets of baking paper. Cocoa dough is a little more crumbly, so handle it more gently.
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Cut out the rounds

Cut the shapes close together, with an equal number of bases and tops with a cut-out window. Press the cutter straight down and lift.
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Chill the cut-outs

Put the tray with the cut-out shapes in the freezer for 10 minutes or in the fridge for 15 to 30 minutes.
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Bake by time, not by color

Bake at 165 °C for about 8 to 10 minutes. With dark dough you can't see the edges turning golden, so go by the timer and the aroma. It's better to take the tray out a minute early.
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Let them cool

Leave them on the tray for 3 to 5 minutes, then move them to a wire rack and let them cool completely.
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Sandwich with apricot jam

Warm the jam just enough to loosen it and let it cool to lukewarm. Turn the bottom cookies flat side up, spread on half a teaspoon and top with the cookie with the window.

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150 gram
Smooth apricot jam
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Temper the chocolate

Melt 100 g of the chocolate over a water bath to 45 to 50 °C. Stir in the remaining 50 g, chopped, and keep stirring until it melts and the temperature drops to 26 to 27 °C.

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150 gram
Milk Chocolate 35%
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Bring it to working temperature

Briefly rewarm the chocolate over the water bath to 28 to 29 °C and check the temperature. Test: dip the tip of a knife into the chocolate — within two minutes it should set glossy and firm.
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Dip the halves

Dip each sandwiched cookie in the chocolate up to about halfway, wipe off the excess on the rim of the bowl and leave to set on baking paper. Don't dust with powdered sugar.
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Let them mature

Store in a tin, layering with paper between the layers, and let them mature in a cool room for at least three days.

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Chocolate Linzer Cookies with Apricot Jam and Chocolate Dip

Name: Buttery Chocolate Linzer Cookies with Apricot Jam
Prep time: 43 min
Cook time: 24 min
Total time: 4919 min
Yield: 4
Cuisine: Austrian
Ingredients: 30 gram Dutch-Processed Cocoa; 150 gram Milk Chocolate 35%; 1 piece Vanilla Bean; 115 gram Powdered Sugar; 200 gram Unsalted Butter; 2 gram Salt; 1 piece Egg Yolk; 2 gram Ground Cinnamon; 1 piece Orange; 150 gram Smooth apricot jam; 270 gram All-purpose wheat flour

everydaybyyumsto

Prep 43 min Cook 24 min

Plus overnight of resting (not counted in active time)

11 Ingredients

17 Steps

Very hard Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Sieve

Grater

Bench scraper optional

Baking paper

Cookie cutter

Cooling rack

What's in it?

1073 kcal

Calories

131 g

Carbohydrates

59 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Dark, buttery-tender dough with a hint of cinnamon, apricot jam in the middle, and one half dipped in milk chocolate that gives a lovely snap when you bite in ✨

Vegetarian For a sweet tooth Desserts

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Step-by-step method

At a glance

Cube the butter

For this step

Sift the dry ingredients

For this step

Make the flavor base

For this step

Make the crumbs

Bring the dough together

For this step

Finish with the heel of your hand

Wrap into a disc and chill

Let it soften and roll out

Cut out the rounds

Chill the cut-outs

Bake by time, not by color

Let them cool

Sandwich with apricot jam

For this step

Temper the chocolate

For this step

Bring it to working temperature

Dip the halves

Let them mature

How it went

Nobody has tried this recipe yet

Chocolate Linzer Cookies with Apricot Jam and Chocolate Dip

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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