Vegan Linzer Cookie
Indulge in the delicate charm of these Vegan Linzer Cookies, a plant-based twist on the classic Austrian treat! Perfectly buttery and tender, these cookies are crafted with a blend of all-purpose and almond flours, offering a nutty richness enhanced by a hint of ground cinnamon. Two layers of soft, golden cookies are sandwiched together with a luscious raspberry jam filling and dusted with powdered sugar for an elegant finish. Whether you're celebrating the holidays or simply craving a sweet delight, this 100% dairy-free recipe is sure to impress. With just 40 minutes of prep, these cookies are as easy to make as they are stunning to serve, making them a must-try for any vegan or baking enthusiast!
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Ingredients
- 180 g All-purpose flour
- 120 g Almond flour
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 150 g Vegan margarine
- 100 g Powdered sugar
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 120 g Raspberry jam
- 20 g Powdered sugar for dusting
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, almond flour, ground cinnamon, and salt. Set aside.
Step 2
In another large bowl, beat the vegan margarine and 100g powdered sugar together until light and fluffy using a hand mixer or stand mixer.
Step 3
Mix the vanilla extract and almond extract into the margarine and sugar mixture.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be soft but manageable.
Step 5
Divide the dough into two equal portions, flatten them into discs, and wrap each in plastic wrap. Refrigerate for 30 minutes until firm.
Step 6
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out the dough to about 1/8 inch (3mm) thickness.
Step 8
Cut out cookies with a round or festive-shaped cookie cutter. Using a smaller cutter, cut out windows from the centers of half of the cookies.
Step 9
Place the cookies on the prepared baking sheets about 1 inch (2.5 cm) apart.
Step 10
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Spread a small amount of raspberry jam on each whole cookie base. Top with a cookie that has a cut-out, creating a sandwich.
Step 12
Dust the top cookies with powdered sugar before serving.
Nutrition Facts
| Serving size | (701.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3197.8 |
| Total Fat 179.7g | 0% |
| Saturated Fat 26.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2162.1mg | 0% |
| Total Carbohydrate 351.7g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 183.1g | |
| Protein 44.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 309.3mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 215.2mg | 0% |
Source of Calories