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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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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.

• Pure vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the recipe.

– Vanilla recommendations: pure vanilla extract or 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.

TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.

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SUBSTITUTIONS

GLUTEN-FREE OPTION

• Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability. You can also try Doves Farm gluten free self-raising flour.

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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.

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NUTRITION

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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.

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TOOLS YOU’LL NEED

Here is some kitchen equipment that I use and recommend for this recipe.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

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.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

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, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Silicone Baking Mat, Standard, 2 Count, 42 x 29.5 cm

I love using these baking mats. They stop everything sticking to the baking tray and are really easy to clean.

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TIP: I highly recommend using metric measurements and a digital kitchen scale, 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 on this blog 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, 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.

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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.