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
- With a mixer, cream butter and sugar until fluffy. Add in vanilla and flax egg, mix until combined.
- In a separate bowl, whisk together dry ingredients. Add to wet ingredients, in two parts, mixing on low until fully mixed.
- 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.
- 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!
- 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).
- Carefully transfer cookies to a parchment or silpat lined baking tray and place in freezer/fridge to chill back down for 15-20 minutes.
- Place in oven and bake for 8-10 minutes.
- Remove from oven and let cookies cool on tray before removing.
- 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.
- Dust pistachios overtop to garnish.