Chocolate Linzer Cookies with Blood Orange and Pistachio (V & GF)

Chocolate Linzer Cookies with Blood Orange and Pistachio (V & GF)

Who doesn’t love a linzer cookie? We love how festive and whimsical linzer’s are, so naturally we had to make a Raaka version that satisfies your chocolate craving while playing with bright flavors to make a cookie that is truly one of a kind. In the spirit of linzer tradition, our recipe starts with an almond/hazelnut flour base, which is blended with just the right amount of Tanzanian cacao to give this light cookie a hint of richness. A blood orange marmalade center and pistachio garnish give this cookie its pop of color, while creating a flavor palate that undeniably evokes the holiday spirit.



*Makes 5 cookie sandwiches, if doubling recipe, keep doughs in two batches, it will make the rolling/cutting process easier!




1 flax egg (1 tablespoon ground flax, 3 tablespoons water)

⅓ c confectioners sugar

6 tablespoons butter

½ teaspoon vanilla

¼ cup + 2 tablespoons cornstarch

½ cup + 2 tablespoons almond or hazelnut flour

¼ cup cacao powder

¼ teaspoon baking powder



Blood Orange Marmalade

Unsalted Pistachios, blitzed to a powder



  1. With a mixer, cream butter and sugar until fluffy. Add in vanilla and flax egg, mix until combined.
  2. In a separate bowl, whisk together dry ingredients. Add to wet ingredients, in two parts, mixing on low until fully mixed. 
  3. Scoop cookie dough into a sheet of plastic wrap, fold one side over and form a disk. Wrap the rest, place in refrigerator for ~2 hours, until firm. Place in freezer to speed up the process. 
  4. Remove from fridge, flour your surface liberally with cornstarch, as well as your rolling pin. Roll out to ⅛ inch thick. If it starts to stick, add more cornstarch. The dough gets sticky easily so keep an eye out!
  5. Use your two cookie cutters to cut out an even amount of bottom cookies and top cookies (this one will have the double cutter, for a hole in the center).
  6. Carefully transfer cookies to a parchment or silpat lined baking tray and place in freezer/fridge to chill back down for 15-20 minutes.
  7. Place in oven and bake for 8-10 minutes.
  8. Remove from oven and let cookies cool on tray before removing.
  9. Flip bottom cookie halves over, place a spoonful of jam in the center, and carefully place the top cookie on top. Repeat until you’ve created all your cookie sandwiches.
  10. Dust pistachios overtop to garnish.


Older Post Newer Post