Vegan Linzer Cookies

Linzer cookies
Image: © Bianca Zapatka
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


Servings: 15 cookies
  • 300 g
    all-purpose flour or light spelt or wheat flour
  • 50 g
    ground almonds blanched
  • 80 g
  • 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
  • icing sugar for dusting


  1. Whisk together the flour, ground almonds, sugar, vanilla and lemon zest.
  2. Then mix in margarine or vegan butter and plant milk until a smooth dough forms.
  3. Form the dough into a ball shape, wrap in cling film and let set in the fridge for about 1 hour.
  4. Preheat the oven to 180 degrees celsius.
  5. 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.
  6. Cut out or shape cookies as desired. I made round circles.
  7. Cut out half of the biscuits with a smaller heart cookie cutter in the middle.
  8. Place the biscuits on a baking sheet lined with parchment paper and bake for about 8-10 minutes. Then allow them to cool.
  9. Warm the jam in a saucepan to make it more liquid.
  10. 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.
  11. Leave to cool until the jam has become firm again. Dust with icing sugar as desired and enjoy!
Courses: Dessert
Difficulty: Level 1 (easy)
Season: Winter
Number ingredients: > 5 ingredients
Taste: Sweet
Preparation method: Baking
Type of dish: Cookies
Others: Child Friendly
Vegan Foodporn Cover

Bianca Zapatka

Vegan Foodporn

100 easy and delicious recipes
lotus publishing 2020, 272 pages, £18.99
ISBN 978-1-913088-13-2

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