Vegan Linzer Cookies

Ingredients

• 250 g (2 cups) flour
• 50 g (1.75 oz) ground almonds
• 200 g (1.75 stick) vegan butter
• 100 g (0.5 cup) sugar
• a pinch of salt
• if needed: cold water
• 150 g (5.33 oz) raspberry jam (seedless)
• 50 g (0.5 cup) icing sugar

Instructions

1. 1

   Mix flour, ground almonds, salt and sugar in a large bowl, add the cold vegan butter in flakes and knead with cold hands. Then add a little ice water (or very cold water) and knead until a smooth dough is formed. Wrap the dough in cling film and let it chill in the fridge for at least 30 minutes.

2. 2

   Roll out the dough to a thickness of 2 millimeters on a floured surface and cut out circles. Cut out another small circle in half of the circles so that you have a "ring." You should end up with the same number of circles and rings.

3. 3

   Place the circles and rings on a lined baking sheet. Bake in a preheated oven at 180 °C / 355 °F (convection heat) for 8-10 minutes. Leave the cookie cutters to cool completely. In the meantime, boil the raspberry jelly in a small pan.

4. 4

   Brush the circles with the raspberry jelly, leaving a small border. Place a ring on the circle, press down a little and sprinkle with powdered sugar.