Chocolate Lemon Curd Linzer Cookies
Tangy & sweet, chocolate lemon curd linzers are the perfect sweet treat. Made with a tender chocolate cookie and easy homemade-lemon curd.
Ingredients
for the lemon curd
- 1 large egg yolk room temperature
- ¼ cup (50g) granulated sugar
- zest from 1 small lemon
- juice from half a small fresh lemon
- ⅛ tsp (1g) kosher salt
- 1½ tbsp (20g) unsalted butter softened to room temperature cut into 1 inch cubes
for the chocolate linzer cookie
- 2 oz semi-sweet baking chocolate finely chopped
- ¼ cup + 3 tbsp (100g) unsalted butter softened to room temperature
- 1 tbsp (15ml) vanilla extract
- ¼ cup powdered sugar
- 1 tbsp (12g) granulated sugar
- ¼ tsp (1g) kosher salt
- 1 small egg yolk
- ⅓ cup (30g) almond flour
- 1 cup (120g) all-purpose or cake flour
- 4 tsp (10g) dutch processed cocoa powder
Instructions
for the lemon curd
- Fill the bottom pot of your double boiler with just enough water so that the top bowl doesn't touch the water. Place on high-heat until it begins to boil, then lower to low heat until simmering.
- In another small bowl (will go on top of the boiling pot, the bowl should NOT float over the water) whisk together granulated sugar, lemon juice and zest. Add in the egg yolk and salt then place the bowl over the pot of simmering water.
- Whisk together the contents of the small bowl until completely blended, and continue whisking until the mixture is lightened to a pale yellow. Keep whisking so the eggs won't scramble. Whisk and cook until the mixture is thicken and falls off the whisk in continuous ribbons. If the curd won't thicken after 7 minutes, turn up the heat slightly.
- Remove the small bowl, wipe down any condensation, and whisk in the softened butter. The butter will melt from the heat of the curd. Pour lemon curd into a jar, and let cool covered with cling wrap, until ready to use. The lemon curd will thicken while cooling.
- Lemon curd remains fresh for 10 days when refrigerated.
for the chocolate linzer cookie
- Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper.
- In a double boiler, melt the baking chocolate with the chocolate until thick and glossy. (approx. 5 minutes).
- In the bowl of a stand mixer fitting with the paddle attachment, pour in the melted butter/chocolate mixture, add vanilla extract, granulated sugar, salt, and sift in powdered sugar. Mix on medium-low speed until sugar is completely dissolved.
- Pour in the egg yolk and mix on medium speed until the egg is fully incorporated and the batter is smooth. Sift in almond flour, all-purpose flour, and coco powder. Fold to combine until no streaks of flour remain and the dough holds together when pressed. If the dough is tough, stream in milk 1 teaspoon at a time. If the dough is wet, add flour in 1 tbsp increments.
- Tip out dough on a lightly floured surface, and form into a flat 1 inch thick disc. Chill the disc for 20 minutes in the fridge before rolling out to 1/4 inch thick.
- For single layer linzers, use a stamp which presses a filling center and cut out 24 cookies or for 2 layers, use a fluted 2" round cookie cutter, cut out 24 shapes and place on prepped baking tray. Use a 1/2 inch round cutter to cut-out the centres of half of the cookies.
- Chill cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove and cool for 5 minutes before removing to a wire rack to cool completely.
to assemble cookies
- for single layer cookie: Place a dollop of lemon curd filling in the pressed-in center of each cookie.
- for double layer cookies: Place a dollop of lemon curd filling in the center of a full cookie and sandwich with a cut-out one. Repeat with remaining cookies.