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!
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.
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.
Do you like my tableware? Snag it from Villeroy & Boch, too!
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
It is essential to store the Linzer cookies in an airtight container in a cool place (NOT in the fridge). If you put them in the fridge, they become soggy and no longer taste good.
To make Linzer cookies, you need a special cookie cutter for them. You can cut the cookies out with both parts (the one with the holes and the solid one).
If you want solid cookies without a hole, use the outer ring for cutting.
Always 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 are many Linzer cookie cutters out there. They vary in size and shape. I love to offer a variation in shape and filling.
I think it also looks prettier if you put a variety on the serving plate.
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
Linzer Cookies with Egg Liqueur
- Rolling Pin
- Cling film
For the cookie dough
- 1 ½ cup Cake Flour
- 1 cup Powdered Sugar
- 5.3 oz Cold unsalted butter
- 1 Egg yolk
Preparing the Egg Liqueur Ganache
- Place 7 oz White couverture in a mixing bowl or saucepan.7 oz White couverture
- Heat ¾ cup Egg liqueur in a small saucepan (do not boil!)¾ cup Egg liqueur
- Pour the hot egg liqueur (advocaat) 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.
Making the Linzer cookie dough
- Rub 1 ½ cup Cake Flour, 1 cup Powdered Sugar, and 5.3 oz Cold unsalted butter together with your fingertips until you get a crumbly mass (about 10 minutes).1 ½ cup Cake Flour, 1 cup Powdered Sugar, 5.3 oz Cold unsalted butter
- Add 1 Egg yolk and knead the whole mass with the kitchen machine into a smooth dough (about 3 minutes).1 Egg yolk
- 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.
Linzer Cookies with JamIf you fancy filling your gorgeous cookies with jam, you have a wide range of filling opportunities. One of the best jams for Linz cookies is raspberry jam. The slightly tart flavor combines wonderfully with the sweet cookies. This also applies to apricot or currant jam. If you prefer it sweeter, you should choose strawberry jam. For those who like it exotic, I recommend trying these cookies with orange, quince, or mango jam! As you can see, there's no limit to the different combinations you can make here! Have fun experimenting!
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ 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.