Dairy-Free Linzer Cookie
Delight in the festive charm of Dairy-Free Linzer Cookies, a delicious twist on a classic treat that's perfect for any occasion. These buttery, melt-in-your-mouth sandwich cookies feature a delicate blend of almond flour, ground cinnamon, and vegan butter, ensuring a tender crumb while remaining completely dairy-free. Filled with sweet raspberry jam and dusted with powdered sugar, they offer a stunning presentation and irresistible flavor combination. With a simple preparation that includes crafting adorable cut-out designs, these cookies are as fun to make as they are to eat. Whether you're catering to dietary needs or simply exploring plant-based baking, Dairy-Free Linzer Cookies make a beautiful and wholesome addition to your dessert lineup.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 200 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 180 grams Vegan butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 unit Egg yolk
- 180 grams Raspberry jam
- 30 grams Powdered sugar
Instructions
In a medium bowl, whisk together almond flour, all-purpose flour, ground cinnamon, salt, and baking powder. Set aside.
In a large mixing bowl, beat the vegan butter and granulated sugar together until light and fluffy, about 2 minutes.
Mix in the vanilla extract, almond extract, and egg yolk until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a dough.
Divide the dough into two equal parts, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out one portion of the dough between two sheets of parchment paper to about 1/8 inch thick.
Using a round cookie cutter (about 2 inches in diameter), cut out the cookies and transfer to the prepared baking sheet.
Using a smaller shaped cookie cutter (such as a star or heart), cut out the centers of half of the cookies on the baking sheet.
Repeat the rolling, cutting, and transferring with the second disc of dough.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
Spread raspberry jam onto the bottom cookies (without cut-out centers) and place the cookies with cut-out centers on top to form a sandwich.
Dust the tops of the filled cookies with powdered sugar before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.3 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 53 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
