Chocolate Linzer Biscuits
Super chocolatey, these Chocolate Linzer biscuits are to die for! A crisp buttery biscuit sandwiched between chocolate ganache.
Surprisingly quick and easy to make with just a few ingredients, you are going to love these heavenly creations. Make sure to you use a good quality chocolate and cocoa for these biscuits to get the best results. I decided to make half the biscuits with a white chocolate ganache and the other with a dark chocolate. I dipped the tops of 10 biscuits into dark chocolate and filled them with white chocolate ganache. The others I drizzled with dark chocolate and sprinkled nib sugar over them. For a simple version you could dust the tops with icing sugar and fill them with Nutella.
If you like the sound of these Lizer biscuits, you might want to try my Vanilla Linzer biscuit recipe, which can be filled with your favourite jam.
One of the great things about this recipe is that it can be prepared all year round. I like to add them to my Christmas biscuit platter for when family drop by, along with a few others: gingerbread, Viennese biscuits, chestnut snowball cookies and cinnamon biscuits.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers to know what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: incredibly easy to make.
- TASTE & TEXTURE: a rich cocoa biscuit, coated in chocolate and filled with ganache.
- SERVING: they are delicious on their own, served with a nice hot cup of tea or coffee.
- QUANTITY: 20 biscuits.
- TIME: 25 minutes, plus 1 hour chilling.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this recipe all you need are these ingredients:
- Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
- Caster sugar – adds sweetness and structure.
- Egg – helps to bind the ingredients together.
- Vanilla – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours.: pure vanilla extract, vanilla paste or vanilla pods.
- Dutch Cocoa powder – adds a rich chocolate flavour and builds structure.
- Plain (all-purpose) flour – builds structure.
- Chocolate – is used to coat the biscuits and fill them with using a ganache.
- Double cream – is for making the ganache.
- Salt – I highly recommend adding a good pinch of fine salt to your biscuit dough. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your biscuits taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your biscuits to the next level! I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality sea salt is fine.
WHAT VARIATIONS CAN I MAKE?
- Ganache alternatives – if you don’t want to make the ganache you can fill them with Nutella or a jam of your liking.
If you experiment, please leave a comment at the bottom of the post – it’s really helpful to me and other readers to know how you got on. I regularly update these posts and the feedback I receive helps to make the recipes even more useful and interesting.
NUTRITION
Serving: one Linzer biscuit 6cm
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
Store them in an airtight container for 5-6 days, at room temperature. They will soften as time goes by.
Freezing the baked biscuits – Once the biscuits are made and filled with ganache, they can be placed in an airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature before serving.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4-litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer, and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I love using these baking mats. They stop everything from sticking to the baking tray and are really easy to clean.
Digital kitchen scales: I highly recommend using metric measurements rather than cup measurements. If you have ever ended up with dry, dense, or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, and less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
RECIPE TIPS
Use room temperature butter – cold butter will not cream together properly with the sugars.
Resting and chilling the dough – if you want to get the best results, placing the dough in the fridge prior to baking allows the dry ingredients to absorb the moisture from the wet ingredients. This creates more flavour in the dough and makes it easier to roll out.
Chocolate Linzer Biscuits
INGREDIENTS LIST
- 125 g butter
- 100 g caster sugar
- 1 medium egg
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- ¼ tsp fine sea salt
- 20 g unsweetened cocoa powder
- 200 g plain flour (all-purpose)
Dark chocolate Ganache (option)
- 200 g chocolate (chopped)
- 100 ml double cream (US: heavy cream)
Milk or white chocolate ganache (option)
- 300 g milk chocolate (chopped)
- 100 g double cream (US: heavy cream)
Chocolate coating
- 100 g chocolate (chopped)
Preparation
- Biscuits: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then add the egg, vanilla and salt and mix thoroughly.
- Finally, add the cocoa and the flour and gently bring it together until the mixture forms a soft dough.
- Divide the dough into two equally sized discs. Wrap each piece tightly in clingfilm and place in the fridge for 1 hour. (You can also keep it in the fridge for up to 5 days, if you want to make them at a later stage.)
- Preheat the oven to 190°C / 170°C fan / 375°F / Gas 5 and line two baking trays with baking paper or silicone mats.
- Shaping: Roll the dough out on a lightly floured surface to around 0.5cm (¼ inch) thick.
- Using a 6cm (2¼ inch) round, fluted cookie cutter, cut as many circles out of the rolled dough as you can. Then from half the cut outs remove the centres using another cutter. (I used a large round piping nozzle to remove mine.) You can also change the centre cut-out to match a theme, such as a heart shape for Valentine's. Repeat the process until you've used up all the dough. Place them on the lined trays, you don't have to leave a huge gap between the biscuits, as the dough doesn't really spread much.
- Bake the biscuits for 8 to 10 minutes. Let them cool on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
- Ganache: Chop the chocolate and place in a small heat proof bowl. Heat the cream in a small saucepan and once it comes to the boil pour it over the chopped chocolate. Leave to stand for 1-2 minutes, then give it a stir until all the chocolate is melted and the ganache is nice and creamy. Place in the fridge to cool completely.
- Chocolate coating: Melt the chocolate in a heatproof bowl over a pan of simmering water (double boiler method), making sure it doesn’t touch the water. Once melted, remove from the heat and you can either dip the biscuit tops into the chocolate or create a zigzag pattern using a piping bag or spoon to drizzle over the tops.
- Once the biscuit tops are dry, remove the ganache from the fridge and give it a good whip, so it's nice and creamy for spreading or piping. Spread the ganache over the bottom biscuits and then sandwich them together with the tops.
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