Cookies | Recipe
… filled with creamy White Vanilla Chocolate ganache
© Roberta Dall Alba
11 March 2021
Linzer cookies, as the name suggests, come from the Austrian city of Linz. They are fine double cookies, usually filled with jam. The filling shines through by cut out patterns in the top cookie. Linzer cookies are a Christmas tradition, but today we bake an Easter version with sweet Easter motifs. Instead of jam we use a delicious ganache with VIVANIs White Vanilla Chocolate.
For 17 double cookies (34 single cookies)
For the dough:
all purpose flour
zest of 1 lemon
For the ganache:
VIVANI White Vanilla Chocolate
zest of 1/2 lemon
12 - 15 minutes
waiting / cooling time
level of difficulty
To make the ganache, heat heavy cream on low, then turn off the heat.
Cut the chocolate into chunks.
Add the chunks and the lemon zest to the cream. If you like it more lemony, you can add the zest of a whole lemon.
Let the chocolate melt without stirring. Then combine using a spatula.
Let it cool to room temperature.
Meanwhile make the linzer cookies. Using a food processor, blend all the ingredients together until you get a nice and smooth dough.
Form a ball and flatten it. Cover and let chill in the fridge for about one hour.
Preheat your oven at 180 °C. Roll out the dough on a well-floured surface (0.5 cm thick).
Use a cookie cutter to cut approx. 34 cookies. Use smaller cutters with Easter motifs to remove the centers from 17 cookies.
Place them on baking trays lined with parchment paper.
Bake for about 12 – 15 minutes, or until slightly golden. Allow to cool completely.
With a piping bag, pipe a small quantity of ganache on each whole cookie. Afterwards top with another cookie with incised Easter motif.
If you like, sprinkle the double cookies with some icing sugar.