Name: Coffee Linzer cookies with egg-yolk buttercream: perfect festive pastry
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 35
Ingredients: 400 g plain flour; 130 g icing sugar; 3 egg yolks; 2 teaspoons instant or finely ground coffee; 250 g cold butter; 2 egg yolks + 1 whole egg; 135 g granulated sugar; 200 g softened butter; 1 teaspoon finely ground coffee; 100 g dark cooking chocolate; 2 tablespoons oil

Dough Put the flour, icing sugar, egg yolks, cold butter cut into small pieces, and the coffee into a bowl. Quickly work into a smooth dough by hand (do not overheat), form a disc, wrap in cling film and chill in the refrigerator for one hour.

Shaping Let the rested dough relax for 5 minutes and roll it out between two sheets of baking paper to a thickness of 4–5 mm. Cut out your favorite shapes and transfer them to a baking sheet lined with baking paper.

Baking Bake in a preheated oven at 180 °C for approximately 9–10 minutes. As soon as the edges start to lightly brown, remove from the oven and let cool completely.

Cream Mix the egg yolks, egg and sugar in a bowl and heat over a water bath to 72–76 °C. Then pour into the bowl of a stand mixer and whisk for 10–15 minutes until it cools and a thick foam forms. Gradually beat in the softened butter and finally fold in the ground coffee.

Assembling the cookies Put the cream into a piping bag and pipe onto the bottom part of a Linzer round. Top with the other half and press gently. Place the sandwiched cookies in the refrigerator to firm up.

Chocolate glaze The next day melt the chocolate with the oil over steam. Dip the cookies on one side into the chocolate and again let them harden in a cool place.