Vegan Linzer Cookies (German Spitzbuben Biscuits)

Ingredients

• 2 1/2 cups all-purpose flour (or light spelt or wheat flour)
• 1/2 cup almond flour (I used blanched)
• 1/3 cup sugar
• 1/2 tsp ground bourbon vanilla (or vanilla sugar)
• 1 tbsp lemon zest
• 3/4 cup vegan butter or margarine (cold)
• 3 tbsp cold water (or plant milk)
• 3.5 oz jam (I used cherry-pomegranate)
• powdered sugar (for dusting)

Instructions

1. 1

   --- *Note: Please check out the recipe video and step-by-step photos above for visual instruction! ---

2. 2

   Whisk together the flour, almond flour, sugar, vanilla and lemon zest.

3. 3

   Then add margarine or vegan butter and water or plant milk and knead until a smooth dough forms.

4. 4

   Form the dough into two flat balls, wrap each tightly in cling film and refrigerate for about 1 hour.

5. 5

   Preheat the oven to 356 °F (180 °C).

6. 6

   Remove one dough ball from the fridge and roll it out with a rolling pin on a flour-dusting surface to be approx. 3 mm thick.

7. 7

   Cut out round circles or other cookie shapes using a cookie cutter.

8. 8

   Using a smaller cookie cutter, cut hearts out of half of the cookies in the center.

9. 9

   Place the biscuits on a baking sheet lined with parchment paper and bake for about 8-10 minutes. Then allow to cool.

10. 10

    Repeat this process with the other dough ball.

11. 11

    Warm the jam in a saucepan to make it more liquid.

12. 12

    Spread a bit of jam on each whole cookie with a pastry brush. Place another cookie with an heart in the middle on top and fill the hearts with jam.

13. 13

    Leave to cool until the jam has become firm again. Dust with powdered sugar as desired and enjoy!