Chocolate Linzer Cookies

Cookie:

1. Blend butter and sugar until mixed

2. Sift dry ingredients together

3. Add eggs folowed by dry ingredients

4. Once dough is mixed pour it onto baking paper.

5. Lay a second sheet of paper on doufh and flatten

with a rolling pin for storage. Refrigerate until

needed.

Ganache:

6. While cream and invert sugar are coing to a boil,

pour chocolate wafers in a stainless beaker

7. Pour cream over chocolae and allow to stand for

3 minutes. Immersion blend.

8. After ganache has cooled to 35c., add butter and

immersion blend.

9. Pour ganache into shallow dish and cover direcly

with plastic wrap. Allow ganache to set at room

temperature until ready to use.

Raspberry jam:

10. Pour raspberry puree, fresh raspberries, sugar

and glucose in a pan.

11. Once jam has boiled for 2 minutes, add lemon

juice.

12. Pour jam into a shallow dish and refrigerate until

needed.

Assembly:

13. Remove paper from refrigerated and divide

dough into 2 pieces.

14. Roll dough in between 2 Silpats

15. Process nibs and sugar until a fine particle

size is achieved.

16. Cut dough into desired shapes working

quickly to keep dough cold.

17, Sprinkle top cookie with nib sugar.

18. Dock bottom cookie before baking.

19. Pipe ganache onto cookie bottom leaving a

space for the jam.

20. Pipe jam into center.

21. Lay top on and apply even pressure.