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Chocolate Linzer Cookie

A modern smaller version of the Austrian Linnser Torte, a traditional pastry with a nutty shortcrust and chocolate fillling.

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Ingredients

Dough:

Butter                                            340g
Sugar                                            248g
Salt                                               2g
Whole eggs                                  85g
Hazelnut flour                              170g
Pastry flour                                  311g
Cocoa Rouge                              90g
Baking powder                            7g

 

Nib Sugar:

Cocoa Nibs                              250g
Granulated sugar                     250g

Directions

Dough Method:

Blend butter, sugar and salt.
Add eggs.
Add sifted dry ingredients
Chill, roll out to 3 mm. Cut into 60mm circles, half with a center hole.
Lightly egg wash and sprinkle with nib sugar.
Bake 325F for about 12 minutes

Nib Sugar Method:

Grind in a food processor until finely ground.
Sift. Reserve.