Chocolate Linzer Biscuits
Our Lindt Master Chocolatiers have weaved their magic on the classic Austrian Linzer biscuit - famous for their delicious fruity jam filling - by adding our decadent EXCELLENCE 85% Cocoa Dark Chocolate. A truly irresistible treat.
Chocolatier’s Tip
We used raspberry jam in this recipe but you can experiment with different flavours of jams and fruit spread - strawberry and cherry flavours also work well.
Makes 30-36 biscuits
Lindt EXCELLENCE Dark 85% Bar 100g
Medium
Ingredients
- 100 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, finely chopped
- 270 g plain flour
- 50 g ground almonds
- 4 tbsp cocoa powder, plus extra for dusting
- Pinch of salt
- 225 g unsalted butter, at room temperature
- 115 g caster sugar
- 115 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 165 g raspberry jam
Method
Step 1.
Put the chopped chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool.
Step 2.
In a separate bowl, whisk together the flour, ground almonds, cocoa powder and salt. In the bowl of a stand mixer (or use a large bowl with an electric hand mixer), beat together the butter and sugars on medium-high speed for about 1 minute or until well combined, scraping down the sides as necessary.
Step 3.
Beat in the egg and vanilla extract, followed by the melted chocolate, until well combined. Tip in the flour mix and mix on a low speed until you have a smooth dough.
Step 4.
Divide in half, flatten to discs, cover with cling film and chill for 1 hour.
Step 5.
Line a couple of baking sheets with greaseproof paper.
Step 6.
To roll: dust a large sheet of cling film with cocoa powder and place 1 disc on top. Lightly dust dough with cocoa and top with another sheet of cling film.
Roll out the dough to 3mm/ ⅛ inch thick (no thicker than 6mm/¼ inch). Use a 5cm /2-inch fluted round cutter to cut out rounds. Repeat with the remaining disc of dough - making sure you have an even number.
Step 7.
Using a small 2 cm/¾-inch or 2.5cm/1-inch star cutter, cut out the centre of half of the rounds. Re-roll the scraps.
Place the biscuits 2.5cm/1 inch (2.5 cm) apart on the prepared baking sheets. Chill for 30 minutes. Preheat the oven to 180°C/160 Fan/Gas 4.
Step 8.
Bake the biscuits for about 8 to 10 minutes or until the edges are firm - you may have to do this in batches. Leave to cool on the baking sheets for 5 minutes before transferring onto a wire rack to finish cooling completely.
Step 9.
Spread a little jam on the bottom of the whole biscuits and sandwich with the cut-out biscuits.
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