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
- 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
- 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.