Monday, February 7, 2011

Valentine's Linzer Cookies with Chocolate Cinnamon Ganache

When I found these adorable Valentine themed Linzer cookie cutters, I couldn't wait to use them.

For the cookie part I added a citrus flavor using orange zest in the batter and lemon extract.

To make the cookies look more Valentine-y I mixed powdered sugar with some pink hologram dust to give it a pink hue and a little sparkle. 

These cookies are not too sweet with a hint of tartness from the citrus and a little sweet bite from the chocolate cinnamon ganache.

Valentine's Linzer Cookies with 
Chocolate Cinnamon Ganache 

For the Cookies:

  • 2 cups AP flour
  • 3/4 cup ground blanched almonds
  • 1/8 teaspoon salt
  • 2 sticks butter (1 cup)
  • 3/4 cups granulated sugar
  • 1 tablespoon orange zest
  • 1 teaspoon lemon extract
  • 2 egg yolks
  • 1/2 - 2/4 cup powdered sugar for dusting
  • disco dust if desired
  • Mix together flour, almonds and salt and set aside.
  • Cream together the butter and sugar.
  • Add egg yolks one at a time.
  • Add orange zest and lemon extract until blended.
  • Mix in flour/almond/salt mixture until just combined.
  • Wrap dough in plastic wrap and chill for at least a half hour.
  • Preheat oven to 350 degrees F.
  • Roll our dough on floured surface.
  • Using the Linzer cutter (without the insert) cut approximately 20 shapes for the backs or bottoms of the cookie.
  • Insert the cutout shape into the cookie cutter and cut out several, switch and repeat using the insert shapes you like.
  • If you don't have inserts you can use a fluted or plain round cutter and cut all your cookies at once and then use a small cookies cutter, round, heart, etc. to cut out the remaining cookie halves with inserts.
  • Bake for 10-12 minutes.
  • Remove from oven and transfer to wire rack to cool completely.

For the Ganache:


  • 5 ounces chopped semisweet chocolate
  • 1/2 cup heavy cream
  • 1 teaspoon cinnamon


  • Place chopped chocolate in a heat safe bowl
  • Heat cream until it boils
  • Remove from heat and pour over chocolate whisking until it it melted.
  • Add cinnamon and blend thoroughly

Assemble the Cookies

  • Using a small spatula or butter knife spread a thin layer of  the ganache on the bottom part of the cookie.
  • In a small bowl, using a small fork or a tiny whisk, add the hologram dust to the powdered sugar a little at a time until the sugar is tinted.
  • Dip each cookie half into the tinted sugar, shake off the excess and pair up a solid bottom half with a cutout top.

1 comment:

  1. Yum! They look delish, will try to squeeze in time to make these before valentines day!


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