Chocolate jam-filled Ganache Linzers - Bakerlita.Market

Chocolate jam-filled Ganache Linzers Jump to Recipe ↓

by Andrea Witthoeft January 31, 2024 0 Comments

Chocolate jam-filled Ganache Linzers

Happy February! Let's bake hearts to win hearts... I wanted to share my love and appreciation by creating some Valentine's Day Cookies to bake for yourself and your loved ones! I have three lovely heart cookie recipes I will be sharing with you leading up to Valentine's Day,

We will be starting with this adorable chocolate strawberry jam-filled, ganache-dipped linzers. They are easy to make and create a beautiful statement of love when sharing them

Dry ingredients

  • 120g (1 cup) almond flour
  • 56g (1/2 cup) Dutch cocoa powder
  • 120g (1 cup) powdered sweetener
monk fruit, erythritol, xylitol
  • 1/2 teaspoon sea salt

Wet ingredients

  • 113g (1/2 cup) grass-fed butter room temp
---sub for palm shortening to make DF & Vegan
  • 10mL (2 teaspoons) pure vanilla extract

Strawberry Jam

  • 120g (1/2 cup) Strawberry jam - sugar-free

Chocolate Ganache

  • 110g (1/2 cup) chocolate chip (melted)
  • 1 tablespoon coconut oil 


  1. In a medium bowl, add both dry and wet ingredients.
  2. Mix the old-fashioned way (by hand), or with a beater/paddle attachment in a stand mixer bowl or an electric hand mixer. The dough will be on the crumbly/soft side.
  3. NOTE: if the dough is too crumbly, add extra butter or palm shortening. Mix again until well combined.
  4. Add another piece of saran wrap to the dough. Using a rolling pin, roll out cookie dough to 1/8 inch.
  5. Carefully slide cookie dough onto a packing sheet and place it into the fridge for around 20 minutes to allow it to harden up.
  6. Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.
  7. Cut out using a 2-inch circle cookie cutter and place on a prepared baking sheet, spacing them 1 inch apart. Using a 1-inch heart cookie cutter, cut out the centres of half of the cookie rounds, re-rolling the scraps.
  8. NOTE: it is okay if the dough cracks or breaks; carefully bind it together using your fingers.
  9. You may bake the bottoms and the tops (the ones with the hearts) on separate cookie sheets for the cookies to bake perfectly. This is optional
  10. Bake the bottom cookie dough sheet for 7-9 minutes. The tops bake faster; they only require about 6-8 minutes.
  11. Allow it to cool to room temperature before adding it to your cookies.
  12. Cool cookies slightly on the cookie sheet.
  13. Scoop 2 teaspoons strawberry jam in the centre of the bottom cookie (without the small cut-out heart hole).
  14. Ganache Instructions: In a small heatproof bowl, melt chocolate chips with coconut oil/cream in the microwave for 10-sec intervals, stirring between intervals; repeat 3-5 times until completely melted.
  15. Dip tops in the chocolate ganache. Let the tops slightly harden/cool by placing them on the parchment paper for a few minutes.
  16. Place tops on each bottom cookie, press gently to stick the cookies together and enjoy!
  17. Store in an airtight container for five to six days and freeze for up to three months.

 Happy Baking



    Andrea Witthoeft
    Andrea Witthoeft


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