Dairy-Free Linzer Cookie

Delight in the timeless charm of Dairy-Free Linzer Cookies, a vegan twist on the classic Austrian treat that's perfect for any occasion. Made with a rich blend of almond flour and ground cinnamon, these tender shortbread cookies are perfectly spiced and irresistibly nutty. The dough, enriched with vegan butter and a hint of almond extract, bakes up light and crumbly, creating a melt-in-your-mouth texture. Each cookie is generously filled with tangy raspberry jam and finished with a delicate dusting of powdered sugar, giving them their signature festive look. With simple prep steps and no dairy ingredients, these cookies cater to plant-based eaters and those with dietary restrictions without sacrificing flavor. Ideal for holiday gatherings, afternoon tea, or gifting, these Dairy-Free Linzer Cookies are as stunning as they are delicious!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 20

Ingredients

• 120 grams Almond flour
• 200 grams All-purpose flour
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.5 teaspoon Baking powder
• 180 grams Vegan butter
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Almond extract
• 1 unit Egg yolk
• 180 grams Raspberry jam
• 30 grams Powdered sugar

Directions

Step 1

In a medium bowl, whisk together almond flour, all-purpose flour, ground cinnamon, salt, and baking powder. Set aside.

Step 2

In a large mixing bowl, beat the vegan butter and granulated sugar together until light and fluffy, about 2 minutes.

Step 3

Mix in the vanilla extract, almond extract, and egg yolk until well combined.

Step 4

Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a dough.

Step 5

Divide the dough into two equal parts, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 6

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7

Roll out one portion of the dough between two sheets of parchment paper to about 1/8 inch thick.

Step 8

Using a round cookie cutter (about 2 inches in diameter), cut out the cookies and transfer to the prepared baking sheet.

Step 9

Using a smaller shaped cookie cutter (such as a star or heart), cut out the centers of half of the cookies on the baking sheet.

Step 10

Repeat the rolling, cutting, and transferring with the second disc of dough.

Step 11

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Step 12

Allow the cookies to cool completely on a wire rack.

Step 13

Spread raspberry jam onto the bottom cookies (without cut-out centers) and place the cookies with cut-out centers on top to form a sandwich.

Step 14

Dust the tops of the filled cookies with powdered sugar before serving. Store in an airtight container for up to a week.

Nutrition Facts

Serving size	(839.7g)

Amount per serving	% Daily Value*
Calories	3745.5

Total Fat 208.0g	0%
Saturated Fat 96.2g	0%
Polyunsaturated Fat 0g
Cholesterol 184.5mg	0%
Sodium 2002.3mg	0%
Total Carbohydrate 411.7g	0%
Dietary Fiber 19.7g	0%
Total Sugars 225.3g
Protein 49.2g	0%

Vitamin D 18.2IU	0%
Calcium 333.2mg	0%
Iron 14.3mg	0%
Potassium 253.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 5.3%

Carbs: 44.3%