I can’t think of a better way to say “I love you” to someone than by making these heart Vegan Linzer Cookies! They are easy to make, delicious and plant-based.
If I had to pick my favourite cookies, Linzer cookies are definitely in my mind. They are soft, nutty and paired with juicy raspberry jam. I decided to try making them vegan and it worked out so great that you do not realize that they are vegan! So if you are vegan or trying to incorporate more plant-based foods this recipe is for you.
What I love about these cookies is that they are the perfect gift for Valentine’s Day, Birthday or as a `part of your Christmas Box.
Ingredients
- Plain Flour
- Ground Almonds
- Powder Sugar
- Vegan Butter
- Cold Water
- Lemon Zest
- Raspberrry Jam
Tips
Work fast when making the dough. Gently use your hands to incorporate the ingredients together but try to do it as fast as you can to avoid the butter melting.
Refrigerate the dough – do not skip this step! If you make the Linzer cookies from a warm dough they will spread out in the oven, making cookies lose their shape.
Dust the tops of the cookies with sugar before assembling – it’s easier and you won’t have sugar covering the jam.
Recipe Variation
You can use any type of jam to fill them up. I love raspberry jam but in a less traditional way, Linzer cookies with Nutella, salted caramel or lemon curd will work as well!!
Feel free to use orange zest in these cookies for a nice little twist.
HOW TO STORE THESE VEGAN LINZER COOKIES
Store the cookies in an airtight container in the refrigerator for up to 2 weeks.
MORE VEGAN RECIPES YOU WILL LOVE
- Peanut Butter Cups
- 3 Ingredients Peanut Butter Cookies
- Vegan Banana Bread
- Vegan Chocolate Cake with Buttercream Frosting
For more healthy recipes follow Instagram and Pinterest.
Vegan Linzer Cookies
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
Ingredients
- 2 cups / 250 g plain or spelt flour (+ more for dusting)
- 1/2 cup / 50 g ground almonds
- 1/2 cup / 70 g powder sugar (+ more for dusting)
- 2/3 cup / 150 g vegan butter
- 1 tablespoon cold water if needed
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup / 100 g raspberry jam
Instructions
- In a bowl whisk together the flour, almonds, sugar and lemon zest.
- Rub in the cold butter and knead until smooth dough forms.
- Form the dough into a ball shape, wrap in cleaning film and chill in the fridge for 1-2 hours.
- Preheat the oven to 180C and dust the working surface with flour.
- Roll the dough out to approximately 1 mm thickness. Cut out heart shapes.
- Place the cookies on a baking sheet lined with parchment paper and bake for around 10 minutes.
- Let it cool completely and spread with jam on the bottom pieces.
- Place the top piece on the top and dust with icing sugar.
- Store in an airtight container for up to 2 weeks.
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