Chocolate Linzer Biscuits

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! 🙂


RECIPE HIGHLIGHTS

  • EASE: incredibly easy to make.
  • FREE-FROM: check my substitutions section for a gluten-free option.
  • GREAT FOR: a treat, Christmas or Mother’s day, Easter, friends and family visiting, they also make nice homemade gifts!
  • 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.


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    © 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.
    • 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.




    SUBSTITUTIONS

    GLUTEN-FREE OPTION


    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, I would love to know how you get on and share it with the other readers.


    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.

    Chocolate linzer biscuits

    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.

    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.


    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

    Chocolate Linzer Biscuits

    Preparation:15 minutes
    Baking:10 minutes
    Chilling:1 hour
    Total:1 hour 25 minutes
    Servings: 20 biscuits
    Super chocolatey, these Chocolate Linzer biscuits are to die for! A crisp buttery biscuit sandwiched between chocolate ganache.

    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 dutch cocoa powder
    • 200 g plain flour (all-purpose)

    Ganache

    • 100 g chocolate (milk, dark or white chopped)
    • 100 ml double cream or 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 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 mix, 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.
    insta
    KEYWORDS chocolate, Cookies, ganache, linzer biscuits, linzer pastry

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    Chocolate linzer biscuits

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

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