These delicious poppy seed linzer cookies with rosehip jam are a great addition to the christmas season. They are vegan and easy to make.
Course bake
Cuisine christmas
Keyword cookies
Cook Time 40 minutesminutes
Servings 40Cookies
Author Klaraslife
Ingredients
225gspelt flourType 1050
100gof fine agave sugar or light brown sugar
150gof ground almonds
50gpoppy seeds
230gvegan buttercold
1tspcinnamon
Rosehip jam or raspberry jam
also
cookie cutters
Instructions
Put the flour, sugar, almonds, poppy seeds, butter and 2 tbsp of ice-cold water in a bowl and quickly knead with the dough hook or your hands into a smooth dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Preheat the oven to 180 ° C.
Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to ¼-inch (½ cm) thickness.
Using a round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 40-45 total.
Use a small cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
Bake the cookies for 6-8 minutes or until the edges are golden brown. Let cool completely.
To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
Place in a cookie box and let set 3 days for the whole aroma.