Introduction

Chocolate Chai Linzer Cookies bring a warm blend of aromatic spices and rich dark chocolate together in a delicate, buttery cookie. These festive treats are perfect for sharing during the holidays or any cozy occasion.

Round cookies with scalloped edges are arranged closely on a black cooling rack on a white marbled surface. Each cookie has two layers: a bottom layer of light brown baked dough and a top layer dusted heavily with white powdered sugar. In the center of each cookie’s top layer is a star-shaped cutout filled with shiny dark chocolate, creating a smooth contrast. The powdered sugar covers most of the surface except for the glossy chocolate star windows, making them stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

240 g all-purpose flour
110 g almond flour
1 tsp cinnamon
1/2 tsp cardamom
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp salt
227 g unsalted butter (room temperature)
150 g granulated sugar
1 egg (room temperature)
1 tsp vanilla paste or extract
Powdered sugar (for sprinkling)
113 g heavy cream
113 g bittersweet chocolate

Instructions

Step 1: In a medium bowl, whisk together all-purpose flour, almond flour, cinnamon, cardamom, allspice, nutmeg, cloves, ginger, and salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy.
Step 3: Add the egg and vanilla paste or extract to the butter-sugar mixture and mix until fully combined.
Step 4: Add the dry ingredients in two batches, mixing on low speed until mostly combined. Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough.
Step 5: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least one hour or up to a few days.
Step 6: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a 2 1/2 to 3 inch fluted round cutter and a small snowflake cutter to cut out an even number of solid cookies and cookies with snowflake cutouts.
Step 8: Place all cutout cookies in the freezer for 10 minutes. Return scrap dough to the refrigerator for about 15 minutes before re-rolling.
Step 9: Bake the frozen cutout cookies for approximately 10 minutes, while small snowflake cookies bake for about 8 minutes. Allow cookies to cool completely on the baking sheet.
Step 10: Repeat the rolling, cutting, chilling, and baking process with the remaining dough.
Step 11: For the chocolate ganache, heat the heavy cream in a small saucepan until it simmers (about 200°F). Place the bittersweet chocolate in a medium bowl, pour the hot cream over it, cover with a plate, and let sit for 1-2 minutes.
Step 12: Remove the plate and gently stir the mixture until the chocolate is fully melted and smooth. Cover and let the ganache sit at room temperature for about 1 hour to thicken.
Step 13: To assemble, pair the linzer cookies. Generously sprinkle powdered sugar on the tops of the cookies with cutouts. Add a small spoonful of ganache to the solid bottom cookies and gently press the two halves together.

Tips & Variations

Chill the dough well before rolling to prevent the cookies from spreading too much while baking.
Use high-quality bittersweet chocolate for a richer ganache flavor.
Substitute almond flour with finely ground hazelnuts for a different nutty taste.
If you prefer a spicier cookie, increase the cardamom or add a pinch of black pepper to the spice mix.

Storage

Store assembled Linzer cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. Let refrigerated or frozen cookies come to room temperature before serving for the best texture.

How to Serve

The image shows several round cookies with scalloped edges, each consisting of two light brown biscuit layers dusted thickly with white powdered sugar. The top biscuit layer has a star-shaped cutout in the center, revealing a glossy, dark chocolate filling visible through the hole. The cookies are arranged closely together on a black round cooling rack, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and tightly wrapped in plastic wrap, then refrigerated for up to three days or frozen for up to one month. Thaw before rolling out.

What type of almond flour is best?

Use finely ground, blanched almond flour for the best texture and color. Coarser almond meal may result in a grainier cookie.