Linzer Cookies with Beni Wild Harvest

Serves: 4 Chocolate used:
Beni Wild Harvest
Difficulty: Moderate
Preparation time: 30 minutes and up

  1. Mix all the ingredients for the shortcrust dough together. Wrap the dough in foil and leave to rest in the refrigerator for 1-2 hours. Then roll out the dough until approximately 3-4 mm thin and cut out shapes using a cookie cutter of your choice. Place on baking sheets lined with baking paper and bake at 170 ° C for about 8-10 minutes. Leave to cool.
  2. For the cookie filling, heat the cream to 80 ° C and pour over the couverture. Mix to a homogeneous mixture in a blender and allow to cool to room temperature.
  3. Using a piping bag, now apply the cookie filling to half of your chocolate shortcrust dough pieces to a filling-depth of approximately 3 mm. Place the remaining shortcrust cookie shapes on top and lightly squeeze them together. Then cool your filled cookies in the refrigerator for 30 minutes.
  4. In the meantime, melt the chocolate for the glaze using a bain-marie and stir in the oil.
  5. Finally, dip the cookies to glaze the outer surfaces, and once again allow to cool.

These chocolate Linzer cookies are presented on a »Landscape« cake plate from Rosenthal.


For the shortcrust pastry:

  • 80 g flour
  • 50 g butter
  • 1 egg yolk
  • 65 g icing sugar
  • 25 g cocoa
  • ½ tsp gingerbread spice

For the filling:

  • 75 g cream
  • 75 g Original Beans »Beni Wild Harvest« 66% Chocolate
  • 10 g butter

For the glaze:

  • 30 g Original Beans »Beni Wild Harvest« 66% Chocolate
  • 5 g cooking oil
[pinit color="red"]

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