← All recipes

🍽️ Fluffy butter cookies with egg liqueur filling

305 kcal · 30 min · 4 servings

Fluffy butter cookies with egg liqueur filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise and scrape out the tiny seeds with a knife.
  2. 2. Place 250 grams of spelt flour, coconut blossom sugar, a pinch of salt, and the vanilla seeds on your work surface.
  3. 3. Place one whole egg and two tablespoons of egg liqueur in the center of the flour mixture.
  4. 4. Distribute the finely chopped butter around the liquid.
  5. 5. Chop all ingredients finely with a knife until they are well mixed.
  6. 6. Knead the mixture quickly with your hands into a smooth dough.
  7. 7. Add a little more flour or cold water if the dough is too sticky.
  8. 8. Wrap the dough tightly in cling film.
  9. 9. Place the dough in the refrigerator for about 30 minutes to let it firm up.
  10. 10. Lightly dust your work surface with flour.
  11. 11. Roll out the dough on the floured surface to a thickness of about 3 millimeters.
  12. 12. Cut out small square cookies with a side length of approx. 3 centimeters and wavy edges.
  13. 13. Set aside half of the cookies.
  14. 14. Cut out small stars from the center of the remaining cookies.
  15. 15. Place all cookies on a baking sheet.
  16. 16. Preheat the oven to 180 degrees Celsius conventional heat (fan: 160 degrees Celsius; gas: level 2–3).
  17. 17. Bake the cookies for 10 to 12 minutes until golden yellow.
  18. 18. Remove the tray and let the cookies cool down completely.
  19. 19. Finely chop the chocolate.
  20. 20. Heat some water in a pot to create a simple water bath.
  21. 21. Whisk the cream with the egg yolk over the warm water on low heat until creamy.
  22. 22. Remove the bowl from the pot so it is no longer directly on the heat.
  23. 23. Stir in the chopped chocolate and let it melt in the warmth.
  24. 24. Stir the remaining egg liqueur into the chocolate cream.
  25. 25. Let the cream cool down briefly until it becomes thicker.
  26. 26. Spread the cream on the bottom of the whole cookies.
  27. 27. Press one cookie with the star cut-out on top of each one.
  28. 28. Let the finished cookies cool down completely.
  29. 29. Dust the cookies lightly with powdered sugar at the end.

Nutrition per serving