Serious Eats: Recipes

Baking with Dorie: Chocolate-Dipped Linzer Hearts

If you haven't already whipped up something wonderful for the sweetheart(s) in your life, here's a recipe for a cookie that makes any day sweeter. It's a linzer cookie—made with flour and ground nuts and spiced with cinnamon and cloves—cut out with a cute little heart-shaped cutter and dipped in melted chocolate. (I love the technique of pre-rolling the dough when it's soft and malleable and I hope you will, too.)

The cookie has the same buttery goodness and soft spices as a linzer tart and, in fact, you could use the dough to make a tart, if you wanted to. You can also make sandwich cookies (a classic linzerish thing to do), sandwiching the cookies with red jam. (Bring 1/2 cup of raspberry jam and 1 teaspoon water to the boil. Let the jam cool slightly before using it.)

If you want to go just a bit further, make a little peek-a-boo hole in one half of the cookies and use these as the tops of the sandwiches, then, because too much is often just barely enough, dip the sandwiches in the melted chocolate.

Whatever you do, I hope you have a happy—and very, very sweet—Valentine's Day. (I'll be posting on V-Day, but you'll have everything baked and beribboned by then, right?)

About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at and on the Bon Appétit website, where she is a special correspondent.

Linzer Hearts

Adapted from Baking: From My Home to Yours

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