Name: Chocolate Chai Linzer Cookies
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 18 cookies
Cuisine: American

From the Cook

1/7

Chocolate Chai Linzer Cookies

atsloanestable.com

Instructions

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Instructions

In a medium bowl, whisk together the flour, almond flour, spices, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2-3 minutes until light and fluffy.

Add the egg and vanilla to the butter, sugar mixture, and mix until fully combined.

Add the dry ingredients in two batches, mixing on low speed until everything is mostly combined.

Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough.

Wrap the dough tightly with plastic wrap. Chill in the fridge for at least one hour or up to a few days.

Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to ¼" in thickness. Use a 2 ½" - 3" fluted round cutter and a small snowflake cutter. Cut out an even number of solid cookies and cookies with a snowflake cutout.

Place all cutout cookie dough in the freezer for 10 minutes. Place the scrap cookie dough back in the fridge for about 15 minutes before re-rolling.

Bake the frozen cutout cookies for about 10 minutes. Bake the small snowflakes for about 8 minutes.

Allow cookies to cool completely on the baking sheet.

Repeat with the remaining cookie dough.

In a small saucepan, bring the heavy cream to a simmer or about 200 degrees F.

Add the chocolate to a medium bowl. Pour the heavy cream over the chocolate and place a plate on top. Allow to sit for 1-2 minutes.

Remove the plate and gently stir until the chocolate has fully melted and combined with the heavy cream. Do not over-mix!

Cover and allow to sit at room temperature for about 1 hour to thicken.

Pair the linzer cookies up, then generously sprinkle powdered sugar on the top cookies.

Add a small spoonful of ganache to the bottom cookies, and gently press the paired cookies on top.

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Tips & Tricks (5)

Bloom Your Chai Spices 🌶️
Toast the whole chai spices (cardamom, cinnamon, cloves) in a dry pan for 1-2 minutes before grinding to intensify their flavors and ensure they're not stale, creating a more aromatic and authentic spice blend.
Chill Dough for Perfect Cutouts ❄️
Refrigerate your dough for at least 2 hours or overnight before rolling and cutting—this prevents spreading during baking and ensures your linzer cookie pairs hold their shape and sandwich cleanly around the ganache.
Emulsify Your Ganache Perfectly 🍫
Pour hot heavy cream over chopped bittersweet chocolate and let it sit for 1-2 minutes before stirring gently in circular motions from the center outward to create a silky, stable ganache that won't break or separate.
Use Almond Flour Strategically 🌰
Mix your almond flour with all-purpose flour in a 1:2 ratio and sift together twice to eliminate lumps, which creates a tender, delicate cookie structure while preventing dense pockets that can affect texture and appearance.
Dust Strategically for Visual Impact ✨
Apply powdered sugar to the top cookie piece before assembling with ganache, then dust again after assembly—this creates beautiful contrast and prevents the sugar from dissolving into the moist chocolate filling.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

My Calorie Intake

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Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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