Crunchy biscuit with a heart made of soft jam. Everyone knows them and everyone I know loves them! This is our vegan version of the Linzer cookies.
They are not only an eye-catcher, but also a real temptation. After cooling, the fruit jelly will be nice and firm and if you keep it in a tin can, the jelly will also help keep the cookies nice and tender. Of course, you can change the flavor of the jelly to suit your taste.
Vegan Linzer Cookies
Ingredients
- 300 g flour
- 100 g peeled and ground almonds
- 200 g vegan butter (cut into small pieces and not too cold)
- 90 g powdered sugar
- 20 g vanilla sugar
- 1 pinch of cinnamon
- ½ lemon (zest)
- 5 tbsp raspberry / quince or blackberry jelly
- Icing sugar for sprinkling
Instructions
- Mix the flour with the almonds, powdered sugar, vanilla sugar, cinnamon and lemon zest in a bowl.
- Add vegan butter and 1 tbsp cold water, quickly knead into a smooth dough and shape into a ball. Just knead the dough until everything is well mixed. In contrast to yeast dough, long kneading is of no use here.
- Place in a closed container in the refrigerator for 30 minutes.
- Preheat the oven to 180 ° C.
- Roll out the dough on a floured surface and cut out the cookies in the same ratio (with and without a heart in the middle).
- Bake in the preheated oven for 10 minutes.
- In the meantime, stir the jelly in a bowl until smooth.
- As soon as the cookies are ready, put ¼ teaspoon of jelly on the still hot “bottom parts” of the cookies and immediately place a “top part” on top and carefully press on. When the cookies have cooled down, the jelly will set.
- Place the cookies on a wire rack and sprinkle with powdered sugar.
