Vegan Linzer Cookies from Gemma Gonzalez

Beautiful Vegan Linzer Cookies for Christmas

There’s no better way to get in the Christmas spirit than baking some delicious Linzer cookies: so cute and festive! I wanted to make them as close to the original Linzer Torte recipe as possible, yet keeping it healthy and dairy-free.

Vegan Linzer Cookies from Cinnamon Girl

Vegan Linzer Cookies from Cinnamon Girl

This cake is originally from Austria, named after the city of Linz. It consists in a short crust made with ground hazelnuts, scented with cinnamon, lemon zest and other spices, filled with blackcurrant jam and topped with a lattice crust.

Vegan Linzer Cookies from Cinnamon Girl

Vegan Linzer Cookies from Cinnamon Girl

Any flavor or jam (raspberry, cherry, strawberry, etc) can be used to sandwich these cookies and you can also change the flour for other ground nuts like almonds or walnuts but this recipe I’m sharing with you is very yummy!

Vegan Linzer Cookies by Cinnamon Girl

Vegan Linzer Cookies by Cinnamon Girl

Vegan Linzer Cookies

Ingredients

  • 1/2 cup hazelnut meal
  • 1/2 cup almond meal
  • 2 1/2 cup all purpose flour
  • 1 cup vegan butter
  • 4 tbsp cane sugar
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 cup blackcurrant jam

Directions

  • Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  • In a large mixing bowl (or in the bowl of your electric mixer) beat the butter, cane sugar, powdered sugar, vanilla, lemon zest, cinnamon and cloves until light and fluffy. Add in the salt, baking soda, hazelnut and almond meal, mix just until combined.
  • Add the flour and mix again until combined.
  • Divide the dough in half, cover each ball with plastic wrap and refrigerate around 60 minutes until firm (you can also prepare the dough the day before and let it firm up overnight).
  • Remove one of the chilled dough balls from the refrigerator and roll it up until it's about 1/4 inch (5cm) thick. Cut out the cookies and place them on the prepared baking sheet, about 1 inch apart. Reroll any scraps and cut out the remaining cookies.
  • Repeat with the second ball of dough and use a smaller cookie cutter (star, snow flake...) to cut out the centers. To prevent the cookies from spreading and losing their shape when baked place the baking sheets with the unbaked cookies in the freezer for about 10 minutes.
  • Bake the cookies for 10-12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
  • Assembling: dust the tops with powdered sugar. Spread the jam on the bottom surface of the full cookie. Place the cut-out cookie on top and carefully sandwich them together.
  • Store the assembled cookies in the refrigerator, in an airtight container.
 Beautiful Vegan Linzer Cookies for Christmas Recipes

Vegan Linzer Cookies from Cinnamon Girl

Vegan Linzer Cookies from Cinnamon Girl

 

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