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The Linzer cookies recipe, which I would like to introduce today, deviates a little from the traditional recipe. I use an advocaat egg liqueur ganache as a filling, and the dough is nut-free. The nut-free dough makes these cookies ideal for those with allergies. If you have leftover egg yolks from other recipes, you can use them up nicely with this Linzer cookies recipe! You can also make a homemade egg liqueur to fill these wonderful Linzer cookies if you fancy that!
- Egg Liqueur Linzer Cookies
- Linzer Cookies with Egg Liqueur Ingredients
- You will need the following baking Equipment for making Linzer Cookies with Egg Liqueur
- How to make Linzer Cookies with Egg Liqueur – Step-by-Step
- FAQ (Frequently Asked Questions)
- Linzer Cookies with Egg Liqueur
- Linzer Cookies with Jam
Egg Liqueur Linzer Cookies
I love Linzer cookies! They look so pretty, can be created in various shapes, and thanks to the wide range of filling opportunities (be it with any type of jam, advocaat egg liqueur cream, or even chocolate), they are just the pure eye-catcher!
A small cookie plate topped with the different variations of Linzer cookies also makes a beautiful little gift! (Just a little tip, if you should still be looking for Christmas gifts)! These cookies also work beautifully for garnishing other desserts, such as an egg liqueur parfait!
Linzer Cookies with Egg Liqueur Ingredients
For the cookie dough
- 7.05 oz (200 g) cake flour (finely ground flour)
- 3.53 oz (100 g) powdered sugar
- 5.29 oz (150 g) cold unsalted butter pieces
- 1 Egg yolk
For the advocaat egg liqueur ganache
- 6.76 fl oz (200 ml) Egg liqueur
- 7.05 oz (200 g) white couverture (minced)
- Flour for the work surface, and powdered sugar to sprinkle.
What are the ingredients for authentic Linzer Cookies, and where do Linzer Cookies come from?
Linzer cookies are circular pastries made of Linzer dough with a diameter of 3.15 to 3.94 inches in diameter (8 to 10 centimeters). In Austria, Linzer cookies belong to the tea cookies and Christmas cookies.
Brown Linzer dough is a shortbread dough and consists of flour, sugar, butter, egg, and almonds or nuts. The dough is flavored with cinnamon and cloves. Linzer dough is often referred to as almond or nut shortbread.
White Linzer dough is a common type of Linzer dough in Austria made from flour, sugar, butter, egg yolk, and grated lemon zest. The white dough is made with peeled almonds, brown with unpeeled.
A thin layer of currant jam (redcurrant jam) is spread on the lower circular base, and another layer of dough is placed on top, with circular holes, the “eyes” cut out. Optionally, Linzer cookies have one hole (in the center), or three holes, arranged in a triangular constellation. After baking, the bottom and top are joined together and sprinkled with powdered sugar.
You will need the following baking Equipment for making Linzer Cookies with Egg Liqueur
- Electric handheld mixer
- Food processor
- Two big mixing bowls
- Two saucepans
- Egg beater
- Rolling pin
- Wooden spoons
- Cling film
- Pasty bag (piping bag)
- If you don’t like using a pastry bag or don’t have one, you can use a teaspoon instead. 😉
- Linzer cookie cutter
- Parchment Paper
- Baking sheet
How to make Linzer Cookies with Egg Liqueur – Step-by-Step
Since the advocaat ganache needs to chill in the refrigerator for 8 hours, you should start making it first. I preferred to make the cream and the cookies as well in the evening. This way, both the filling (and the cookies, too) have time to chill and cool down overnight, and I could finish them the next day.
Should you opt for a jam filling, you can get started at any time. Just allow a little extra time, as the cookie dough has to rest one hour and the cookies need to cool a bit after baking before you spread them with strawberry, currant, apricot, or raspberry jam.
Preparing the Egg Liqueur ganache
Place the chopped couverture in a mixing bowl. Heat the advocaat egg liqueur in a small saucepan (do not boil!) and pour over the chopped white couverture. Let the mixture steep for about two minutes and then whisk until smooth. Afterward, cover the mixing bowl tightly with cling film and chill in the refrigerator for about 8 hours.
How to make Linzer Cookie Dough?
For the dough, rub the flour, powdered sugar, and butter together with your fingertips until you get a crumbly mass (about 10 minutes). Then add the yolk and knead the whole mass with the food processor into a smooth dough (about 3 minutes). Wrap the unbaked dough in plastic wrap and refrigerate for about 1 hour.
Preheat the oven to 356 °F / 180 °C. Cover two baking sheets with baking paper. Roll out the dough on a floured work surface (about 0.12 inch in thickness) and cut out cookies. Use the Linzer eye cookie cutters for this. Make sure that you have the same number of solid cookies (without a hole) as cookies with holes. Place the cut-out cookies on the baking sheet lined with parchment paper.
The excess dough that you have left after cutting knead again and roll out. Cut out more cookies until there is no more dough left. Bake the cookie-filled baking sheets one at a time in the oven on the center rack until golden brown (about ten minutes).
Since my oven is already a little old and “stubborn,” I had to leave the cookies in the oven for 12 minutes. After baking, remove the baked cookies from the baking sheet and let them cool.
Assembling the Cookies – The Grand Finale
After the cookies have cooled, place the cookie bottoms (the ones without the hole) on a sheet of baking paper. Now take the well-chilled egg liqueur ganache from the refrigerator and whip it briefly with the mixer until it becomes spreadable. Important: Whip only briefly! If it is whipped too long with the mixer, it will flocculate!
Fill the cream into a piping bag and pipe small dots onto the cookie bases. If you don’t have a pastry bag or don’t want to use one, use a teaspoon instead. Place the upper part of the cookie on top and press down lightly. After you have filled and assembled all the cookies, sprinkle the cookie sandwiches with powdered sugar and place your gorgeous cookies in a storage container for safekeeping. Store the finished cookies in a cool place. Wonderful! Your beautiful Linz cookies 🍪 with advocaat egg liqueur filling are ready! Enjoy them with hot chocolate, coffee, or tee! ☕
FAQ (Frequently Asked Questions)
Which Cookie Cutters Should I Use to Make Linzer Cookies?
To make Linzer cookies, you need a special cookie cutter for them. Its construction works like this: You can either cut out cookies with a hole (or a unique shape) in the center of the cookie, or (if you only use ONLY the outer ring for cutting), you get solid cookies without a hole. Always make sure to cut out an equal number of both versions, so you won’t have any trouble assembling them afterward! The original shape of Linzer cookies has three holes arranged in a triangular constellation.
Of course! There exists a variety of cookie cutter sets that offer more than just this three-hole shape. They vary in size, from mini cookie cutters to 3-inch round cookie cutters, with the form of a heart, star, bell, a hole, and countless more in the middle. I find it most fun when baking Linzer cookies to offer a variation in shape and filling. Thus, there is something for everyone. It also looks much prettier, in my opinion, if you put them on a plate in this diversity.
What to Serve with these Cookies?
Very well goes cocoa, coffee, or tea with these cookies. But, if you like it alcoholic, a mulled wine or punch fits just as well as a glass of sparkling wine.
How to store Linzer Cookies?
It is essential to store the Linzer cookies in an airtight container, in a cool place (NOT in the icebox). If you put them in the fridge, they become soggy and no longer taste so good.
Linzer Cookies with Egg Liqueur
- 7.05 oz Cake Flour
- 3.53 oz Powdered Sugar
- 5.29 oz Cold unsalted butter
- 1 Egg yolk
Preparing the Egg Liqueur Ganache
- Place chopped couverture in a mixing bowl or saucepan.
- Heat the advocaat in a small saucepan (do not boil!)
- Pour the hot advocaat egg liqueur over the couverture.
- Let the mixture steep for 2 minutes and then whisk until smooth. Cover the bowl with cling film and chill in the fridge for about 8 hours.
- Rub the flour, powdered sugar, and butter together with your fingertips until you get a crumbly mass (about 10 minutes).
- Add the yolk and knead the whole mass with the food processor into a smooth dough (about 3 minutes).
- Wrap the unbaked dough in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 356 °F / 180 °C and cover two baking sheets with baking paper.
- Roll out the dough on a floured work surface (about 0.12 inch in thickness) and cut out cookies. Make sure that you have the same number of solid cookies (without a hole) as cookies with holes.
- Place the cut-out cookies on the baking sheet lined with parchment paper. Knead the excess dough that you have left again, roll it out, and make more cookies until there is no more dough left.
- Bake the cookie-filled baking sheets one at a time in the oven on the center rack until golden brown (about ten minutes). After baking, remove the baked cookies from the baking sheet and let them cool.
Assembling the Cookies
- Place the cookie bottoms on a sheet of baking paper.
- Take the well-chilled egg liqueur ganache from the fridge and whip it birefly until it becomes spreadable! Important: Whip only briefly! If it is whipped too long with the mixer, it will flocculate!
- Fill the cream into a piping bag and pipe small dots onto the cookie bases. Place the upper part of the cookie on top and press down lightly.
- Sprinkle the cookie sandwiches with powdered sugar and place them in a storage container in a cool place.