Spitzbuben or Linzer cookies
Delicate shortbread with almonds and fruity jam filling – the Linzer cookies can sweeten your day. Here I show you a delicious recipe for vegan Spitzbuben. From the given ingredients I got 48 cookies. I used a small vodka glass to cut them out. Depending on how big you make your cookies, the number can of course vary greatly.
Servings 48 cookies
Equipment
- cookie cutters
Ingredients
- 100 g ground almonds
- 175 g vegan margarine (cold)
- 80 g sugar
- approx. 25 ml plant milk (e.g. almond, soy or coconut milk)
- grated juice of 1 organic lemon
- 8 g vanilla sugar
- 250 g flour
- approx. 110 g jam (solid)
- flour for the work surface
for sprinkling
- powdered sugar
Instructions
- Mix flour, ground almonds, sugar, lemon zest and vanilla sugar.
- Add cold margarine and chop it finely.
- Gradually add plant milk and knead it into a soft dough. Cover it and chill it for 1 hour.
- Sprinkle the work surface with flour. Roll out the dough to a thickness of about 3 mm and cut out small circles. Punch a hole in the center of half of these circles.
- Spread all the cookies on a baking tray lined with baking paper and bake them in a preheated oven at 180 °C for about 10 minutes. Let them cool down afterwards.
- Spread the center of the cookies without a hole with jam and place a cookie with a hole on top.
- Sprinkle the finished cookies with powdered sugar.
Notes
Note helpful tips and tricks for making these vegan Spitzbuben cookies at the top of the post.