Vegan Raspberry Almond Linzer Cookies

  • Sunday is for baking! And since this week is Valentine’s Day, I’m sharing these Vegan Raspberry Almond Linzer Cookies! A perfect sweet treat to celebrate the occasion.

    It’s safe to say that I’ve been baking up a storm this week! In attempts to prepare some delicious Valentine’s Day treats for the very fast approaching day.

    To be honest, I am not the biggest fan of V-Day… I sort of dread it. I find it a tad too commercial with the millions of red roses and boxes of chocolate decorating every window pane of every shop. Typically, I just shoo the idea of celebrating V-day away when the question begs, “what would you like to do this year?”

    However, I will be the fist to admit that I am also the biggest hypocrite. Come Feb 14 I am swept away by the “love is all around” mentality. And I totally regret not having anything planned to celebrate my hubby.

    So this year, although standing my ground not to buy or receive unneeded gifts from hubby; I’m showing my love through baking!

    It’s a pleasure to share these V-day themed Vegan Raspberry Almond Linzer Cookies. Made with a vegan shortbread cookie dough and filled with lush raspberry chia jam. They are deliciously sweet and too cute to boot! I hope you enjoy making them as much as I do.

    To be honest, I think this is one of the best baked goods I’ve made to date. The shortbread cookie dough is flawless, and how cute do they look with little heart shaped cutouts? If I had my own cafe these would be first to go!

    A few things I’ll tell you about this recipe – it took me a couple attempts to perfect that shortbread cookie dough. Frankly, my first attempt was a flop. Having added too much flour and not enough sugar. (Not surprising for me as I’m a bit of a sugar nazi). In a nutshell, they turned out way too chalky and tasteless.

    But have no fear, I’ve since perfected the recipe. By embracing sugar (after all it is a cookie recipe we’re talking about!). This is no doubt a premium vegan shortbread cookie recipe. The texture of the shortbread is flawless, and they’re perfectly sweet. Honestly, you don’t even need the raspberry jam to devour the lot.

    The shortbread dough consists of flour, icing sugar, almond meal, and vegan butter. I’ve kneaded together to form a shaggy dough, and then formed into a dough ball. Then, I rolled out the dough into a thin sheet to cut.

    A little cookie baking hack: You can cut these cookies using a juice cup! That’s right – if you don’t have the correct cookie cutter size or shape, you can still make these delicious vegan Almond Linzer Cookies.

    In fact, I hadn’t realized that I didn’t have the proper cookie cutout until the dough was rolled out. I had raided my baking stash in wonderment. How did I survive this long WITHOUT a classic round cookie cutter!? Can I even call myself a blogger? But, turning a juice cup upside down and pushing into the dough worked beautifully for me.

    Fortunately, I have a few little heart-shaped cookie cut outs. Which I used to cut into the middle of the cookies. If you don’t have one feel free to use whatever shape you have handy, or forgo the inner cut-out altogether. The cookies will taste just the same sandwiched over jam. I promise.

    As for the jam, I used my signature Raspberry Chia Jam for the filling. Which you may have seen topped on my pancakes, on porridge oats, and stuffed between dates. I absolutely love this jam for a healthier preserve. It has much less sugar and you know exactly what’s gone into making it. (I told you I’m a sugar nazi!). But, given this is a classic sweet cookie I have no reservation in suggesting to use whatever jam you have handy. 🙂

    Once the cookies are baked and cooled, you can sprinkle with a bit of icing sugar to make them look extra pretty. Then, sandwich two shortbread cookies (one full cookie and the other with the heart shaped cut out) between jam.

    And that’s how you make these vegan Almond Linzer Cookies. I hope you’ll give them a try this Valentine’s Day. They are sure to wow you’re loved one – whether they’re vegan or not.

    And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


  • Vegan Raspberry Almond Linzer Cookies

    Vegan Raspberry Almond Linzer Cookies. Made with perfectly sweet vegan shortbread cookies, sandwiched between raspberry chia jam. It's one of my favourite cookie recipe to make.
    Category Dessert, Snack, Sweets
    Cuisine vegan, vegan baking
    Keyword almonds, vegan, vegan baking, vegan cookies
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 1 hour 30 minutes
    Servings 20 cookies
    Author Hannah Sunderani

    Ingredients

    • 2 1/2 cup all-purpose flour
    • 1/2 cup icing sugar
    • 1/4 tsp salt
    • 1/2 tsp cinnamon
    • 1/2 cup almond flour (ground blanched almonds)
    • 1 cup vegan butter , cold
    • 1/4 cup agave
    • 1 tsp vanilla extract
    • 1 cup raspberry chia jam (or sub with jam of choice)

    Instructions

    • If using raspberry chia jam*, start by preparing this. Sift flour and icing sugar into a large mixing bowl. Add salt, cinnamon and almond flour and mix gently to combine.
    • Cut vegan butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract, and mix to combine. Then bring together to form a dough ball.
    • Sprinkle work surface with flour and roll dough into a thin sheet, approx. 1/4 inch thick. Cut round circles into the dough using a cookie cutter.** Then, using a mini heart-shaped cookie cutter to a window out the middle of ONLY HALF of the cookies.
    • Preheat oven to 175C/350F. Line two baking sheets with parchment paper and place the cookies on sheet. Bake for 10-12 minutes, or until cookies are lightly golden in colour. Let cool completely. Optional to dust with icing sugar.
    • Take two cookies (one normal and one with a heart-shaped cutout). Place a heaping spoonful of jam in the centre and sandwich cookies together. Continue process until all cookies are sandwiched over jam.

    Notes

    *Get recipe for Raspberry Chia Jam
    *If you don't have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.
    For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I've never made shortbread with refrigerated coconut oil, but I've heard it's also a good substitute. My recommendation is to use a vegan butter. It's a more reliable solid than coconut oil, which will melt quickly as it warms.

    Nutrition

    Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 119mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g

  • Approvals
     

     
    Allergies
  • VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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    2 comments on “Vegan Raspberry Almond Linzer Cookies

    1. Hi!

      In the ingredients there is Agave, cinnamon and vanilla but I don’t see any mention of those ingredients in the instructions? When do they get added?

      Thanks!

      • Hannah Sunderani

        13 Feb 2019 at 7:15 pm Reply

        Hi Robin! Thanks so much for bringing this to my attention. It’s much appreciated! The recipe has been updated to showcase where these ingredients are added. Thank you again 🙂

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