Gourmet Schwarzwälder Kirsch Cookies
Indulge in these exquisite Schwarzwälder Kirsch cookies, featuring a delicate almond shortbread base, rich ganache filling, and a sweet Kirsch marmalade center. Perfect for any occasion.
Equipment Needed
- Baking sheet
- Cookie Cutters
- Double boiler
- Mixing Bowls
- Parchment paper
- Piping Bag
- Rolling Pin
Ingredients
- 200.00 gAlmond Flour(For a gluten-free option)
- 150.00 gUnsalted Butter(Softened)
- 100.00 gGranulated Sugar(For sweetness)
- 1.00 unitEgg(Large)
- 1.00 tspVanilla Extract(For flavor)
- 100.00 gDark Chocolate(For ganache)
- 100.00 gHeavy Cream(For ganache)
- 100.00 gKirsch Marmalade(For filling)
- 1.00 tspAlmond Extract(For flavor)
- 50.00 gRaspberries(Fresh or frozen)
Instructions
Combine almond flour, butter, sugar, egg, and vanilla extract in a bowl. Mix until a dough forms.
Estimated time: 10 minutes
Chill the dough for at least 30 minutes in the refrigerator.
Estimated time: 30 minutes
Roll out the chilled dough on a lightly floured surface to about 3mm thickness.
Estimated time: 5 minutes
Cut out cookies using cookie cutters.
Estimated time: 5 minutes
Bake for 10-12 minutes at 180°C (350°F).
Estimated time: 12 minutes
Let the cookies cool completely.
Estimated time: 10 minutes
Melt dark chocolate and heavy cream in a double boiler until smooth.
Estimated time: 10 minutes
Dip half of the cookies in the melted chocolate and sprinkle with chopped raspberries.
Estimated time: 5 minutes
Place the dipped cookies on parchment paper to set.
Estimated time: 5 minutes
Spoon Kirsch marmalade into a piping bag.
Estimated time: 5 minutes
Pipe a small amount of marmalade onto the chocolate-covered cookies.
Estimated time: 5 minutes
Top with the remaining cookies and gently press together.
Estimated time: 5 minutes
Refrigerate for at least 30 minutes to allow the filling to set.
Estimated time: 30 minutes
Serve and enjoy!
Estimated time: 5 minutes