Vegan Linzer Cookies

Linzer cookies, also known as Hilda rolls, are true classics of winter season baking treats. But these crumbly biscuits with a jam center taste fantastic all year round. Try this great recipe by Bianca Zapatka!

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 35 minutes

Ingredients

Servings: 15 cookies

300 g

all-purpose flour or light spelt or wheat flour
50 g

ground almonds blanched
80 g

sugar
1 pinch

bourbon vanilla ground
1 pinch

lemon zest
175 g

margarine or cold, plant-based butter
3 tbsp

soy milk cold (alternatively, use another plant-based milk)
100 g

Jam
icing sugar for dusting

Instructions

Whisk together the flour, ground almonds, sugar, vanilla and lemon zest.
Then mix in margarine or vegan butter and plant milk until a smooth dough forms.
Form the dough into a ball shape, wrap in cling film and let set in the fridge for about 1 hour.
Preheat the oven to 180 degrees celsius.
Remove the ball from the fridge and roll it out to be approximately 3 mm thick with a rolling pin on a flour-dusting surface.
Cut out or shape cookies as desired. I made round circles.
Cut out half of the biscuits with a smaller heart cookie cutter in the middle.
Place the biscuits on a baking sheet lined with parchment paper and bake for about 8-10 minutes. Then allow them to cool.
Warm the jam in a saucepan to make it more liquid.
Spread a bit of jam on each bottom piece with a pastry brush and place the top piece with a heart on top. Then fill the hearts with jam.
Leave to cool until the jam has become firm again. Dust with icing sugar as desired and enjoy!