We love the simple, refined flavors of classic holiday Linzer cookies. However, we have a hard time keeping chocolate out of recipes where its flavor would be so complementary, so naturally we had to find a way to sneak it into a souped-up Linzer cookie. For this version, we were looking for a dough that was less rich than the traditional one to accommodate the extra depth from the chocolate, so we omitted the nuts for a more basic butter cookie dough. But we still wanted a subtle nutty flavor, so we kept the almond extract, which perfumed the dough with a lovely aroma. Once the bottom cookies had cooled, we spread them with melted bittersweet chocolate for a deep, dark contrast to the buttery cookie. We let the chocolate set and then topped it with the requisite jam. We replaced the raspberry jam with black cherry preserves, which have a unique, almost wine-y flavor that was a sophisticated match for the dark chocolate and a complementary pairing for the almond-scented dough. With a showering of confectioners’ sugar, these small sandwich cookies are as impressive as any full-scale dessert.
Ingredients
- 2⅓ cups (11⅔ ounces) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 12 tablespoons unsalted butter, softened
- 12 tablespoons unsalted butter, softened
- 2 large eggs
- ½ teaspoon almond extract
- 1 cup (6 ounces) bittersweet chocolate chips
- 1 cup black cherry preserves
- Confectioners’ sugar
- Whisk flour, baking powder, salt, and cinnamon together in bowl. Using stand mixer fitted with paddle, beat butter and superfine sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and almond extract and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Transfer dough to counter and divide in half. Form each half into 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Let chilled dough sit on counter for 10 minutes to soften. Roll 1 disk of dough into 13-inch circle, about ⅛ inch thick, on lightly floured counter. Using 2½-inch fluted round cookie cutter, cut out rounds. Gently reroll scraps once and cut into rounds. Space rounds ½ inch apart on prepared sheets. Bake until edges are lightly browned, about 7 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.
- Roll out second disk of dough. Using 1-inch cutter, cut out centers of dough circles. Space cookies ½ inch apart on prepared sheets. Bake until edges are lightly browned, about 7 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.
- Microwave chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Spread bottom of each solid cookie with chocolate; let stand until chocolate is set, about 5 minutes. Spread 2 teaspoons preserves over chocolate on each cookie. Top with cutout cookies, pressing lightly to adhere. Dust with confectioners’ sugar just before serving.