Delicious Linzer Cookies with Egg Liqueur

The Linzer cookies recipe, which I would like to introduce today, deviates slightly 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, use them nicely with this Linzer cookies recipe!

If you fancy that, you can also make a homemade egg liqueur to fill these wonderful Linzer cookies!

🥘 Ingredients

For the cookie dough

• Cake flour
• Powdered sugar
• Cold unsalted butter - cubed
• Egg yolk

For the advocaat egg liqueur ganache

• Egg liqueur - store-bought or homemade
• White couverture
• Flour for the work surface, and powdered sugar to sprinkle.

See the recipe card for quantities.

🔪 Instructions

Since the advocaat ganache needs to chill in the refrigerator for 8 hours, you should start making it first. I prefer to make the cream and cookies in the evening.

This way, the filling (and the cookies) have time to chill and cool down overnight.

If you opt for a jam-filling, you can start anytime.

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.

Chill the egg liqueur white chocolate ganache in the refrigerator for at least 8 hours (preferably overnight). 

Making the Dough

Rub the flour, powdered sugar, and butter with your fingertips for the dough 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 thick) and cut out cookies. Use the Linzer eye cookie cutters for this.

Ensure 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 cookies on the middle 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

After the cookies have cooled, place the cookie bottoms (the ones without the hole) on a sheet of baking paper. 

Take the well-chilled egg liqueur ganache out of the fridge and whip it briefly with the mixer until it becomes spreadable.

Important: Whip only briefly! If you whip it too long, it will flocculate!

Place the dough on a plastic wrap.

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 filling and assembling, sprinkle the Linzer cookies with powdered sugar and store them in a cool place in an airtight container.

Enjoy them with hot chocolate, coffee, or tee! ☕

🍸 More Eggliqueur Recipes

🙋🏻 FAQ

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📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.