What would Christmas be without Linzer cookies. However, rather than the traditional “ordinary” version with jam, I like variations of them. There’s already Lemon Linzer with Lemon Curd on the blog that’s been quite popular, so I figured it was about time for a new variation. Cocoa Linzer Cookies with Orange Ganache consist of soft cocoa dough and ganache made with white chocolate and orange. I tend to add almond flour in Linzer dough, which makes the dough nicely crunchy and it melts on your tongue. Orange ganache may sound strange, but it’s basically just white chocolate ganache with the addition of zest, so it’s really easy to make. It has a subtle orange flavor, it’s sweet thanks to the chocolate and once it’s cooled, you can spread it easily on cookies as it’s firm enough, almost like some spread. If you also think that orange associates with Christmas and you want to give the classic a little twist this year, then you definitely need to try these Linzer cookies.
- Linzer cookies:
- 400 g all-purpose flour
- 150 g icing sugar
- 95 g almond flour
- 20 g cocoa
- 330 g butter
- 2 egg yolks
- 1/4 teaspoon salt
- Orange Ganache:
- 300 g white chocolate
- 100 g heavy cream
- Zest from half an orange
- 90 g butter
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Linzer cookies:
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Mix flour with sugar, almond flour, cocoa, butter, egg yolks and salt. Process ingredients to create dough. Put it in a refrigerator for an hour.
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After an hour, roll out dough on a floured work surface and cut out whole circles and circles with a hole in the middle. Try to get the same number of whole cookies and the ones with a hole in the middle.
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Put cookies on a baking pan covered with baking paper and bake at 180 degrees for about 10 minutes - it depends on the thickness a cookie.
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Let them cool.
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Fill and join cooled cookies with cooled ganache. They can be sprinkled with icing sugar.
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Keep cookies in a cold place.
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Orange Ganache:
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Melt white chocolate, heavy cream and orange zest in a bowl in a water bath.
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Stir until the chocolate is completely melted.
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Remove from heat, stir in butter, stir until melted.
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Refrigerate the ganache for an hour to get firm.
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After an hour, spread it over the cooled cookies.
Recipe for ganache inspired from Brooklyn Homemaker
Dnes som piekla. Sú výborné a tá pomarančová ganache je úžasná. Budem používať aj do iných koláčikov. Ďakujem za super recept.
Ďakujem za komentár, veľmi sa teším, že majú úspech 🙂