Chocolate Linzer Biscuits

The recipe, step by step

These chocolate Linzer biscuits are a chocolate lover’s dream. Crisp, buttery cocoa biscuits are sandwiched together with a rich chocolate ganache to create an indulgent little treat that is difficult to resist.

They are surprisingly quick and easy to make using only a handful of ingredients. For the best flavour, use good-quality chocolate and unsweetened cocoa powder—the chocolate is very much the star of this recipe.

I decided to make half of the biscuits with white chocolate ganache and the other half with dark chocolate ganache. I dipped the tops of ten biscuits in melted dark chocolate and filled them with white chocolate ganache. I decorated the remaining biscuits with a drizzle of dark chocolate and a sprinkling of nib sugar.

For a simpler version, dust the top biscuits with icing sugar and fill them with chocolate hazelnut spread.

If you like the sound of these chocolate Linzer biscuits, you may also enjoy my strawberry Linzer biscuits, which can be filled with your favourite jam.

One of the loveliest things about this recipe is that you can make it throughout the year. I particularly enjoy adding these biscuits to my Christmas biscuit platter alongside gingerbread, Viennese biscuits, chestnut snowball cookies and cinnamon biscuits whenever family and friends drop by.

Why You’ll Love These Chocolate Linzer Biscuits

• Rich, chocolatey and wonderfully indulgent
• Crisp, buttery cocoa biscuits
• Filled with smooth chocolate ganache
• Made with only a few simple ingredients
• Easy to decorate in different ways
• Suitable for celebrations and homemade gifts
• A beautiful addition to a Christmas biscuit platter

Recipe Highlights

• Ease: Incredibly easy to make.

• Taste and texture: Crisp, buttery cocoa biscuits coated with chocolate and filled with rich ganache.

• Serving suggestion: Delicious on their own or served with a hot cup of tea or coffee.

• Quantity: Approximately 20 biscuits.

• Time: Approximately 25 minutes, plus 1 hour of chilling.

Ingredients

For these chocolate Linzer biscuits, you will need the following ingredients:

• Butter – Butter gives the biscuits their rich flavour and crisp, delicate texture. I often use salted butter because a little salt intensifies the chocolate and balances the sweetness. Unsalted butter can also be used when you prefer to control the amount of salt separately. Bring the butter to room temperature before mixing. It should be soft enough to press gently with your finger but should not be melted or greasy.

• Caster Sugar – Caster sugar adds sweetness and contributes to the structure and crisp texture of the biscuits. Its fine crystals also cream easily with softened butter.

• Egg – The egg helps bind the ingredients together while adding moisture, richness and structure. A room-temperature egg will combine more smoothly with the butter mixture.

• Dutch Cocoa Powder – Dutch cocoa powder gives the biscuits their rich colour and deep chocolate flavour. Choose an unsweetened cocoa powder and sift it with the flour to remove any lumps.

• Plain or All-Purpose Flour – Plain flour provides the main structure of the biscuit dough. Measure it carefully, as adding too much flour can make the biscuits dry and difficult to roll.

• Chocolate – Chocolate is used to make the ganache filling and can also be used to coat or decorate the top biscuits. Use good-quality dark, milk or white chocolate according to the variation you would like to make.

• Double Cream – Double cream is combined with the chocolate to create a smooth, rich ganache. Add it in the quantity specified in the recipe so that the filling becomes firm enough to hold the biscuits together once set.

Variations

These biscuits are easy to customise with different fillings, chocolates and decorations.

Dark Chocolate Ganache

Fill the biscuits with dark chocolate ganache for the richest and most intensely chocolatey version. Dark chocolate also balances the sweetness of the biscuit particularly well.

White Chocolate Ganache

White chocolate ganache creates a sweeter and creamier filling that contrasts beautifully with the dark cocoa biscuits. You can dip the tops in dark chocolate to create an attractive black-and-white finish.

Milk Chocolate Ganache

Use milk chocolate for a softer, sweeter chocolate flavour that is likely to be popular with children. The ganache consistency may differ slightly depending on the chocolate used.

Chocolate Hazelnut Spread

For a quick and simple alternative, fill the biscuits with chocolate hazelnut spread instead of making ganache. Use only a thin layer so that the filling does not squeeze out when the biscuits are pressed together.

Jam-Filled Chocolate Linzer Biscuits

Chocolate biscuits also work beautifully with fruit preserves.

Try filling them with:

• Raspberry jam
• Strawberry jam
• Apricot jam
• Cherry jam
• Orange marmalade

Choose a fairly thick filling so that the biscuits remain easy to assemble.

How to Decorate Chocolate Linzer Biscuits

There are several simple ways to finish these biscuits.

Dip Them in Chocolate

Dip the top of each cut-out biscuit in melted dark, milk or white chocolate. Allow any excess chocolate to drip back into the bowl, then place the biscuits on baking paper until the coating has set.

Drizzle with Chocolate

Place the biscuits on baking paper and drizzle them with melted chocolate using a spoon or piping bag. This creates an attractive finish without completely covering the surface.

Add Nib Sugar

Sprinkle nib sugar over the melted chocolate before it sets. The sugar adds a little crunch and makes the biscuits look especially festive.

Dust with Icing Sugar

For the simplest decoration, dust the cut-out top biscuits with icing sugar before assembling them. Dusting them first prevents the icing sugar from covering the visible ganache.

Add Chopped Nuts

Sprinkle finely chopped hazelnuts, almonds or pistachios over the chocolate coating before it sets.

Nutrition

Serving: One 6 cm chocolate Linzer biscuit

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

Storage and Freezing

Unfilled chocolate biscuits can be stored in an airtight container at room temperature for 5–6 days.

Once filled with fresh-cream ganache, keep the biscuits covered in the refrigerator. Allow them to come closer to room temperature before serving so that the ganache softens and the chocolate flavour becomes more pronounced.

The biscuits will gradually soften after being filled, so assemble them closer to serving when you prefer a crisper texture.

Can You Freeze Chocolate Linzer Biscuits?

The baked biscuits can be frozen in an airtight freezer-safe container for up to one month.

For the best texture and appearance, freeze the biscuits without the ganache or chocolate decoration. Allow them to defrost completely at room temperature before filling and decorating them.

Completed ganache-filled biscuits may also be frozen, although the texture and appearance of the chocolate filling may change slightly after defrosting.

Tools You’ll Need

Here is some of the kitchen equipment I use and recommend for making chocolate Linzer biscuits:

• Fine-mesh sieve
• Baking trays
• Baking paper
• Large biscuit cutter
• Small decorative cutter
• Heatproof bowl
• Small saucepan

• Silicone spatula – I recommend these sturdy silicone spatulas because they are incredibly useful for baking and everyday cooking. Their firm handles make them excellent for scraping mixtures from bowls, dishes and frying pans, while the raised centre of the larger spatula gives it extra strength. You can find them and more of my favourite baking equipment in my Amazon Cake Making collection.

• Piping Bags re-usable – I use both reusable cotton piping bags and disposable piping bags, as the best choice really comes down to personal preference and how much icing or decorating you plan to do. Disposable Piping Bags

• Electric hand whisk – I recommend the Breville Classic Combo Stand and Hand Mixer because it includes a generous 3.7-litre stainless steel bowl and a convenient stand, so you do not have to hold the mixer throughout use. You can find it and more of my favourite baking equipment in my Amazon Kitchen Equipment collection.

• Rolling pin – I love this rolling pin! The removable guide rings make it much easier to roll biscuit dough, pizza dough and flatbreads to an even thickness, giving you consistent results every time.

• Wire Cooling Rack -I recommend this 40 × 25 cm cooling rack because it is ideal for cooling cakes, biscuits and other freshly baked treats. I find it so useful that I have a couple of them, especially when baking several batches at once. You can find it and more of my favourite baking equipment in my Amazon Baking Essentials collection.

• Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

• Baking mat – I love using these 42 × 29.5 cm silicone baking mats because they prevent food from sticking to the baking tray and are incredibly easy to clean. This handy set includes two reusable mats.

Recipe Tips

Use Room-Temperature Butter

Cold butter will not cream smoothly with the sugar and may leave small lumps in the dough. Melted or overly warm butter can make the dough too soft and cause the biscuits to spread while baking.

Use Good-Quality Chocolate and Cocoa

Because chocolate is the main flavour, the quality of the cocoa powder and chocolate will make a noticeable difference. Choose chocolate that you enjoy eating on its own.

Sift the Dry Ingredients

Cocoa powder can contain small lumps. Sift it with the flour before adding it to the butter mixture so that the cocoa is distributed evenly throughout the dough.

Avoid Overmixing

Mix the dough only until the ingredients have come together. Overworking the flour can make the finished biscuits tougher and less delicate.

Chill the Dough

Chilling gives the flour time to absorb moisture and makes the dough firmer and easier to roll. It also helps the cut biscuits hold their shape while baking.

Roll the Dough Evenly

Roll the dough to an even thickness so that all the biscuits bake at approximately the same rate. Rolling guides can be particularly useful when you want uniform results.

Cut Matching Tops and Bases

Leave half of the biscuits whole to create the bases. Cut a smaller shape from the centre of the remaining biscuits to create the decorative tops. Use the same outer cutter for every biscuit so that the tops and bases fit together neatly.

Chill the Cut Biscuits

If the dough becomes warm while you are rolling and cutting it, place the prepared biscuits in the refrigerator briefly before baking. Cold dough is less likely to spread and lose its shape in the oven.

Avoid Overbaking

Bake the biscuits until they are set around the edges. Chocolate dough makes browning difficult to see, so keep an eye on the baking time. The biscuits will continue to firm as they cool.

Cool Completely Before Filling

Allow the biscuits to cool fully before adding the ganache. Warm biscuits can soften the filling and make the sandwiches difficult to assemble.

Allow the Ganache to Thicken

Freshly made ganache may initially be too fluid to use as a filling. Leave it to cool until it becomes thick enough to spread or pipe without running from between the biscuits.

Do Not Overfill

Add enough ganache to cover the centre of each base while leaving a small border around the edge. Gently press the top biscuit into place so that the filling spreads without squeezing out.

Frequently Asked Questions

What Are Chocolate Linzer Biscuits?

Chocolate Linzer biscuits are sandwich biscuits made with crisp cocoa dough and a sweet filling. A small shape is traditionally cut from the top biscuit so that the ganache, jam or spread remains visible.

Can I Use Natural Cocoa Powder?

Yes. Natural unsweetened cocoa powder can be used, although its flavour and colour may differ from Dutch cocoa powder. Use the amount specified in the recipe and avoid sweetened drinking chocolate.

Can I Fill the Biscuits with Nutella?

Yes. Chocolate hazelnut spread is a quick alternative to homemade ganache. Use a modest amount so that it does not escape from the sides of the biscuits.

Can I Use Jam Instead of Ganache?

Yes. Raspberry, cherry, strawberry and apricot preserves all pair beautifully with chocolate. Choose a thick jam and avoid overfilling the biscuits.

Why Did My Biscuits Spread?

The dough may have become too warm, the butter may have been overly soft or the biscuits may not have been chilled before baking. Place the cut biscuits in the refrigerator briefly when the dough feels soft.

Why Is My Dough Crumbly?

The ingredients may not yet be fully combined, or the chilled dough may be too firm. Bring it together gently with your hands. Allow very cold dough to soften slightly before rolling, but avoid adding unnecessary liquid.

Why Is My Ganache Too Runny?

The ganache may still be warm or may contain too much cream for the type of chocolate used. Allow it more time to cool and thicken before filling the biscuits.

Why Is My Ganache Too Firm?

Cold ganache becomes much firmer. Allow it to stand at room temperature until it reaches a spreadable consistency.

Can I Make the Dough in Advance?

Yes. Prepare the dough in advance, wrap it well and refrigerate it until required. Allow very firm dough to soften slightly before attempting to roll it.

How Do I Keep the Biscuits Crisp?

Store the unfilled biscuits in an airtight container and add the ganache closer to serving. Moisture from the filling will gradually soften the biscuits after they are assembled.

Can I Make These for Christmas?

Yes. Chocolate Linzer biscuits are ideal for Christmas biscuit platters and homemade gifts. Use festive star, tree or snowflake cutters and decorate the tops with chocolate, nib sugar or icing sugar.

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