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Chocolate Espresso Linzer Cookies
Chocolate Espresso Linzer Cookies
Chocolate Espresso Linzer Cookies
Chocolate Espresso Linzer Cookies cover
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From the Cook
From the Cook
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Chocolate Espresso Linzer Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl, whisk together the flour, almond flour, espresso powder, and salt. Set aside.
2
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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.
3
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Add the egg and vanilla to the butter, sugar mixture, and mix until fully combined.
4
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Add the dry ingredients in two batches, mixing on low speed until everything is mostly combined.
5
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Use a rubber spatula to scrape the bottom of the bowl and finish combining the dough. It will seem dry, but that's okay.
6
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Divide the dough in two, shape into disks, and wrap tightly with plastic wrap. Chill in the fridge for at least one hour or up to a few days.
7
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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
8
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On a lightly floured surface, roll out one disk of dough to ⅛" in thickness. Use a 2 ½" fluted round cutter and a 1" heart cutter. Cut out an even number of solid cookies and cookies with a heart cutout.
9
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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.
10
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Bake the frozen cutout cookies for about 10 minutes. Bake the tiny hearts for about 8 minutes. Allow cookies to cool completely on the baking sheet.
11
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Repeat with the remaining cookie dough.
12
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In a heat proof bowl, combine the chocolate and heavy cream.
13
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Heat in the microwave in 15 second intervals. Gently stir between each interval.
14
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Once fully melted and combined, allow to sit for just a few minutes to cool down, then immediately use to assemble cookies.
15
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Pair the linzer cookies up and sprinkle powdered sugar and/or cocoa powder on the top heart cookies.
16
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Spread a thin layer of chocolate ganache on the bottom cookie, then place the paired cookie on top.

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Tips & Tricks (5)

  • Master the Dough Chill Technique ❄️
    Wrap your dough in plastic and chill for at least 2 hours, but overnight is ideal—this prevents spreading and ensures crisp, delicate cookies with clean edges.
  • Bloom Your Espresso Powder 🫗
    Mix espresso powder with a teaspoon of warm water before adding to the dry ingredients to awaken and intensify the coffee flavor throughout the cookies.
  • Toast Your Almond Flour 🔆
    Lightly toast the almond flour in a dry skillet for 2-3 minutes before using to deepen its nutty flavor and reduce moisture, resulting in crispier cookies.
  • Use Parchment for Uniform Rolling 📄
    Roll dough between two sheets of parchment paper and use a thickness guide or ruler to maintain consistent ¼-inch thickness for even baking.
  • Chill Assembled Cookies Before Baking 🧊
    Refrigerate your filled sandwich cookies for 15-20 minutes before baking to prevent the delicate layers from sliding apart and to maintain their elegant structure.

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About the Cook

Sloan’s Table

Sloan’s Table

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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.

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