Vegan Linzer Cookies

A cookie delicacy from Austria. Two almond shortbread biscuits, sandwiched with jam.

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: cookies

2 ¼ cups (280 g / 10 oz) plain flour all purpose
⅓ cup (70 g / 2.5 oz) sugar granulated or caster
¼ cup (25 g / 1 oz) ground almonds
⅝ cup (140 g / 5 oz) vegan butter
3 tbsp (45 ml) soy milk

For the dough, first combine the dry ingredients: Flour, sugar, ground almonds.
Rub in the vegan butter using your hands. You can start this off using a fork or spatula.
Add the soy milk and knead into a smooth dough.
Use a rolling pin to roll out a portion of cookie dough 3 mm thick (⅛ inch). Keep lightly flouring the rolling pin and surface to keep it from sticking.
Cut out shapes using a cookie cutter (about 5 cm / 2 inch wide). For the cookie tops, cut a small opening right in the center of half the cookies using small cutter or other suitable tool. See cookie cutter tips in the post above!
Leftover cuttings of dough can simply be gathered and rolled out again to cut out more cookies.
Transfer the shapes to a lined baking tray and bake in a pre-heated fan oven at 180°C for 10-12 minutes, until just starting to brown around the edges. Let the cookies cool down to firm up for a few minutes.
Spread small spoonfuls of jam on each cookie base, then place a cookie with cut-out on top to make a sandwich and gently press down.
Try not to use too much jam or it might spill out from the sides!
As a final touch, dust the cookies with icing sugar.

For best results measure the ingredients by weighing with a scales.

If you make the dough in advance, keep it covered and chilled in the fridge, and bring up to room temperature before rolling.

Store in a coookie tin or airtight container. They keep well for a couple of weeks.

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!