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 

Ingredients:

For the Cookies:

2 cups AP flour

3/4 cups 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

Directions:

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 lastic 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:

Ingredients:

5 ounces chopped semisweet chocolate

1/2 cup heavy cream

1 teaspoon cinnamon

Directions:

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.