Gingerbread Dark Chocolate Linzer Cookie


Yield: 15-18 cookies

Time: 1 hour 30 minutes



  • ¾ c. butter, room temperature

  • ½ c. brown sugar

  • 1 egg yolk

  • 1 t. Vanilla

  • 1 Tb. ground ginger

  • 2 t. Cinnamon

  • ¼ t. Allspice

  • ¼ t. Cloves

  • ½ t. salt

  • ½ c. blanched almond flour

  • 1 c. all purpose flour

  • About 6 Tb. Lekkco

  • Powdered sugar, for dusting



  1. In a large mixing bowl, beat the butter and sugar together with an electric mixer until just combined. Do not mix until creamed, it should be pasty.

  2. Add the egg yolk and vanilla and beat until combined. Sift the spices and salt into the mixture and mix until combined. 

  3. Sift in the flours and mix until just combined. Do not overmix. Separate the dough evenly, shape into a flat disk, wrap in plastic wrap and refrigerate for at least 1 hour.

  4. Preheat the oven to 350F and line a baking sheet with parchment and set aside.

  5. Dust a clean surface with flour, or place dough between parchment paper, and roll out one disk of dough to ¼” thick and cut out the cookies with a cookie cutter. Leave the other disk of dough in the fridge until ready to roll out. 

  6. Carefully place the cookies on the baking sheet and bake for 6-8 minutes or until golden brown. Set aside to cool. These will be the bottom half of the cookies.

  7. Roll out the other disk of dough and cookie cut them with the same cutter, but this time, take a smaller cookie cutter and cut out a window to make the top cookie. 

  8. Carefully place on the baking sheet and bake for 6-8 minutes or until golden brown. Let cool completely then dust with powdered sugar. These will be the top half of the cookies.

  9. Spread an even layer of Lekkco onto the bottom half cookie and sandwich with the top half cookies, serve and enjoy!