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Chocolate Orange Linzer Cookie Sandwich

These delightful sandwich cookies feature buttery almond cookies filled with bright orange marmalade and rich chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, room temperature Start with unsalted butter at room temperature for the best texture.
  • 3/4 cup powdered sugar, sifted
  • 1 large egg yolk, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp orange zest
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/2 cup finely ground almonds (almond flour)
  • 1/4 tsp fine sea salt
For the Filling
  • 1/2 cup orange marmalade
  • 4 oz bittersweet chocolate, finely chopped
  • 3 tbsp heavy cream
  • Powdered sugar for dusting the cut-out tops

Method
 

Make the Cookie Dough
  1. In a large bowl, beat the butter and powdered sugar with a hand mixer on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy.
  2. Then beat in the egg yolk, vanilla, and orange zest until everything is well mixed.
  3. After that, add the flour, almond flour, and salt. Mix on low speed just until a soft dough forms.
Chill the Dough
  1. Divide the dough into two disks and wrap each one in plastic wrap.
  2. Refrigerate for at least 1 hour, or up to 2 days, until the dough is firm enough to roll without sticking.
Roll, Cut, and Bake
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness.
  3. Use a round 2 1/2-inch cookie cutter to cut circles, then transfer them to the prepared baking sheets about 1 inch apart.
  4. For half of the cookies, cut a small center shape with a 3/4-inch round or star cutter.
  5. Re-roll the scraps and repeat with the remaining dough.
  6. Bake for 10 to 12 minutes, until the edges are just lightly golden.
Cool the Cookies and Make the Ganache
  1. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely, which takes about 20 minutes.
  2. While they cool, make the chocolate ganache by placing the chopped bittersweet chocolate in a heatproof bowl.
  3. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate.
  4. Let it sit for 2 minutes, then whisk until smooth and glossy.
  5. Let it cool at room temperature for 15 to 20 minutes, until it is spreadable.
Dust, Fill, and Assemble
  1. Once the cookies are fully cool, dust the cut-out top cookies generously with powdered sugar using a fine-mesh sieve.
  2. Spread about 1/2 teaspoon of orange marmalade on the flat side of each solid bottom cookie.
  3. Add about 1/2 teaspoon of chocolate ganache.
  4. Top each one with a sugar-dusted cookie, pressing very gently to make a sandwich.
  5. Let the cookies sit at room temperature for 20 to 30 minutes so the filling can set a little before serving.

Notes

These cookies pair nicely with tea, coffee, or cider. They store well and can be made ahead of time.