Description
These Vegan Linzer Cookies are a delightful plant-based twist on the traditional Austrian Linzer Plätzchen. Featuring a buttery almond-flavored dough with a sweet layer of raspberry and apricot jam, these cookies are tender, flavorful, and perfect for tea time or festive occasions. The recipe is straightforward and yields beautifully delicate sandwich cookies dusted with powdered sugar.
Ingredients
Scale
For the Dough
- 150 g vegan butter (block-style, softened)
- 100 g granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 180 g all-purpose flour, sifted
- 125 g ground almonds
- ½ teaspoon sea salt
For the Filling and Finishing
- 150 g raspberry jam (or strawberry jam)
- 150 g apricot jam (or marmalade)
- 25 g powdered sugar (for dusting)
Instructions
- Cream the butter and sugar: Add the softened vegan butter to a large mixing bowl and use an electric whisk or paddle attachment to beat it for 2-3 minutes until light and airy. Then add the sugar and vanilla extract and whisk for another 1-2 minutes until well creamed.
- Combine dry ingredients and form dough: Fold in the sifted flour, ground almonds, and sea salt using a rubber spatula. Knead the mixture gently to form a cohesive dough ball. Flatten it into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
- Prepare for baking: Preheat the oven to 180°C/356°F fan (200°C/392°F conventional). Line cookie trays with parchment paper and set aside.
- Roll out the dough: Lightly dust a clean work surface and rolling pin with flour. Roll the chilled dough out evenly to about 1 cm thickness.
- Cut out cookies: Use a 2.5-inch linzer cookie cutter to cut 19 base cookies and 19 lid cookies with cut-outs. Carefully transfer the cookies onto two separate baking trays, spacing them about 2 inches apart. Refrigerate any cut cookies if not baking immediately to keep shape.
- Bake the cookies: Bake the base cookies for 10 minutes and the lid cookies for 8 minutes. Remove from oven and let cool on trays for 5 minutes before transferring them with parchment paper onto cooling racks for another 15-20 minutes.
- Assemble the Linzer Cookies: Dust the lid cookies with powdered sugar. If jam is thick, gently warm it to spread easily. Brush base cookies with a thin layer of jam, then add 1-2 teaspoons of jam in the center and sandwich a sugar-dusted lid cookie on top.
- Store the cookies: Place cookies in an airtight container. Store at room temperature for 2-3 days or refrigerate for up to 2 weeks to maintain freshness.
Notes
- Ensure the vegan butter is softened to room temperature for easy creaming.
- You can substitute raspberry jam with strawberry jam as preferred.
- If jam is overly thick, warm gently before assembling to improve spreadability.
- To preserve cookie shape, refrigerate cut cookies if not baking immediately.
- Cookies stay fresh longer when refrigerated but allow them to come to room temperature before serving for best flavor.
