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vegan almond linzer cookies
Jam filled cookies are always a favourite in our home. These biscuits are made with an almond shortbread, sandwiched together with a tangerine jam filling. Think Jammy Dodgers, but more nutty tasting and a citrusy filling.
Not only will these make your kitchen smell amazing, but they make a great gift idea for Christmas too.
These traditional Linzer biscuits turned none-traditional when I realized half-way through the mixing process that I didn't have enough ingredients which the recipe calls for. But luckily the experiment turned into a successful, delicious result.
WHAT MAKES THESE NONE-TRADITIONAL
Okay so I have to admit this whole baking process started off with bad planning on my part. Thinking I had all the ingredients for the cookies, I went to the shop purely to by the jam. But then....
Firstly, the vegan butter which is the fat (buttery) ingredient in the mix:
The originally recipe called for 200g vegan butter, but half-way through I realised I only had 100g in the fridge. So my thought process was: Since the biscuit mixture already gets ground almonds and almond butter has natural fats, it made sense to use it as a replacement, so I gave it a go. At first I was a bit unsure what the texture would be like, but thankfully they turned out even better than I had hoped.
Secondly the flour:
I had just about more than half the flour amount required, so I used white spelt for the rest. This did change the texture slightly, but still tastes amazing
The jam filling:
The traditional filling for Linzer cookies is redcurrant jam, but I came across a tangerine jam at our local grocery store which I couldn't resist. I have been wanting to try it for a while, so I finally had a reason to buy it! So now these have a citrusy flavour and taste even more Christmassy. So good!
To finish
Traditionally Linzer cookies are lightly dusted with icing sugar. As a change-up I decided to drizzle these with icing.
ADDITIONAL OPTIONS
You can use any shape or design cookie cutter for these. Make sure to have a big and a small cutter for the cut-out in the centre.
Other jams that work well is this recipe: Apricot jam, Cherry jam, Raspberry jam. Seedless jam or jelly works well.
TO MAKE THESE YOU WILL NEED
plain flour
white spelt flour or more plain flour
ground almonds
vegan butter
smooth almond butter - make sure it is made from 100% almonds, with no added oils or sugars
castor sugar
jam for the filling
and icing sugar to finish.
TIP!
If you don't have icing sugar, simply grind granular sugar in a spice grinder.
Always work on a lightly floured surface to prevent the dough sticking.
Keep lightly flouring the rolling pin too to avoid sticking and clean off any dough sticking to the cookie cutter to ensure a clean cut.
OTHER FESTIVE RECIPES YOU MIGHT LIKE
VEGAN ALMOND LINZER COOKIES
These biscuits are made with an almond shortbread and filled with a clementine jam.
Makes about 30 biscuits (depending on the size of the cookies)
Time: 30 min plus resting and baking time.
Baking time: 10 min per batch
INGREDIENTS
150g plain flour
100g white spelt flour or more plain flour
100g vegan butter, cold and cubed
100g smooth almond butter, preferably organic
50g ground almonds
100g castor sugar
pinch of salt
cold water as needed
TO FINISH
Clementine jam or jam of choice
Icing sugar
INSTRUCTIONS
Add the flour, spelt flour, ground almonds, sugar and salt into a mixing bowl and give a good mix.
Add the almond butter and cubed cold butter into the mixture. Using your fingers, rub in the vegan butter and almond butter. You can start off using a fork.
Add cold water (a tablespoon at a time) as needed, and knead into a smooth dough.
Cover the dough in cling film and place in the fridge for an hour or so.
Once ready, preheat the oven to 180C and prepare/ line baking trays.
On a lightly floured surface roll out the cookie dough (about 3mm thick).
Use a cookie cutter to cut out shapes. For the cookie which should be on top, cut a small opening right in the centre using a smaller cookie cutter. (Each cookie will need a base cookie and a top cookie with a cut-out.)
Gather leftover dough and roll out again to cut more cookies. Repeat until all the dough is used.
Gently transfer the shapes to the baking tray and bake them for 8 - 10 min, or until starting to brown. (I had to bake mine in batches)
Remove them from the oven to cool. The cookies will firm up as they cool down.
Meanwhile, heat the jam on low for a minute or two.
Spread small amounts of jam on each base, then place the cookie with the cut-out on top to make a cookie sandwich. Gently press down.
Repeat until all cookies are done.
To finish, dust with icing sugar or with an icing drizzle.
Have you made this?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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@lychees_and_leggings and #lychees_and_leggings
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