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Cooking

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Chocolate Linzer Cookies with Apricot Jam and Chocolate Dip

·
4 servings

  1. 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.

  2. 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.

  3. 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.

  4. 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. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. You're done!

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