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Cooking
Marbled Linzer Cookies with Vanilla and Cocoa Dough
· 4 servings
Cube the butter for both doughs
Cut the butter into roughly 1 cm cubes, divide it into two batches of 100 g each and return both to the fridge. It will chill while you prepare the other ingredients.
Prepare two flavor bases
Divide the sugar into 50 g and 58 g portions. Grate lemon zest into the first and orange zest into the second. Split the vanilla bean seeds between the two and rub them in with your fingertips.
Beat the egg yolk
Beat one egg yolk with a fork and weigh out 9 g of it twice. This is more accurate than trying to halve a yolk.
Make the light crumb
Sift the flour with the starch and salt. Rub in the first batch of cold butter with your fingertips, or use short pulses in a food processor, until it looks like coarse wet sand.
Bring the light dough together
Add the sugar with the lemon zest and vanilla, add 9 g of the yolk and work just until combined. Wrap into a disc and chill in the fridge.
Make the cocoa crumb
Sift the flour with the cocoa, cinnamon and salt. Rub in the second batch of cold butter until it looks like coarse wet sand.
Bring the cocoa dough together
Add the sugar with the orange zest, add 9 g of the yolk and work just until combined. Wrap into a disc and chill in the fridge with the first dough for at least an hour.
Build the marbling
Tear both chilled doughs into walnut-sized pieces, stack them alternately in a pile and press with your palm into a disc. Don't knead — kneading will smear the pattern.
Roll out with as few passes as possible
Roll the disc out between two sheets of baking paper to 3 mm. The fewer passes with the rolling pin, the bolder the pattern. Don't roll it smooth.
Cut solid rounds with no window
Cut out solid rounds; don't cut a window in the center for this version. The pattern should show across the whole surface.
Chill the cut-out shapes
Put the tray with the cut-outs in the freezer for 10 minutes, or in the fridge for 15 to 30 minutes.
Bake
Bake at 170 °C for about 8 to 10 minutes. Go by the light parts of the dough; you can't judge doneness by the dark ones.
Let cool
Leave on the baking sheet for 3 to 5 minutes, then move to a wire rack and let cool completely.
Sandwich them and leave the tops bare
Warm the apricot jam just enough to loosen it, let it cool to lukewarm and sandwich the cookies with their flat sides together. Don't dust with powdered sugar or coat with chocolate.
Let them mellow
Store in a tin, layering with paper between the layers, and let them rest in a cool room for at least three days.