Poppy seed linzer cookies
These delicious poppy seed linzer cookies with rosehip jam are a great addition to the christmas season. They are vegan and easy to make.
of fine agave sugar or light brown sugar
of ground almonds
Rosehip jam or raspberry jam
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.