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–+ servings
Linzer cookies with chocolate ganache on the table.

Chocolate Linzer Cookies

Author: Veena Azmanov
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling time: 1 hour
Total Time: 1 hour 27 minutes
Calories: 9
Adjust Servings Here: 24 cookies

Description

These Chocolate Linzer Cookies are buttery, rich, and filled with smooth ganache. Topped with glossy melted chocolate, pistachios, and rose petals — they’re as stunning as they are delicious.

Ingredients 

Shortbread dough

Chocolate Ganache

  • 113 g (4 oz) Dark chocolate chopped
  • 60 ml (¼ cup) Heavy cream
  • 30 g (2 tbsp) Butter

For the top

  • 113 g (4 oz) Dark chocolate melted (for topping)
  • ½ cup Chopped pistachios
  • 2 tbsp Dried rose petals

Instructions

  • Make the Chocolate Dough
    In a food processor, add the all-purpose flour, almond flour, cocoa powder, sugar, and salt.Pulse a few times to combine. Add cold cubed butter and pulse again until the mixture looks like coarse crumbs.
    Add the egg yolk and vanilla extract, and pulse until the dough just begins to come together — don’t overmix.
    160 g All-purpose flour, 45 g Unsweetened cocoa powder, 100 cup Sugar, 170 cup Unsalted butter, 1 large Egg yolk, 1 tsp Vanilla extract, ¼ tsp Salt, 50 g Almond flour
  • Chill: Turn the dough out, shape it into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
    Chilling gives you clean cut-outs and prevents spreading.
  • Roll & Cut
    Preheat your oven to 350°F / 175°C. Line baking sheets with parchment. Roll the chilled dough to ¼-inch (6 mm) thickness. Cut out circles using a cookie cutter (about 3 in / 7 cm). For half the cookies, cut a small center window using a mini cutter — these will be the tops.
  • Bake
    Place cookies on prepared trays and bake for 10–12 minutes, just until the edges are set.Let them cool on the tray for 5 min, then transfer to a rack to cool completely.
  • Make the Ganache
    Heat cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate, let sit 1 minute, then stir until smooth. Add butter and stir until glossy. Cool until spreadable.
    113 g Dark chocolate, 60 ml Heavy cream, 30 g Butter
  • Decorate the Tops
    Dip the top cookies (with the window) halfway or fully in melted dark chocolate. Sprinkle immediately with pistachios and rose petals. Let the chocolate set.
    113 g Dark chocolate, ½ cup Chopped pistachios, 2 tbsp Dried rose petals
  • Assemble
    Spread a small amount of ganache on each bottom cookie (no cut-out).Gently sandwich with a decorated top cookie. Let them set completely.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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