Delicious eggless Linzer cookies with a buttery and nutty flavor, filled with raspberry jam.
Ingredients: 1 cup all-purpose flour. 1/2 cup ground almonds. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup granulated sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1/4 cup raspberry jam or your choice of jam. Powdered sugar, for dusting.
Instructions: Mix the flour, baking powder, salt, and ground almonds in a bowl with a whisk. When the butter and sugar are soft, mix them together in a different bowl until the mixture is light and fluffy. Then add the vanilla extract and mix it in well. Mix the dry ingredients into the wet ingredients one at a time until the dough comes together. Put the dough in the fridge for at least an hour after making a disc out of it. Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/8 inch thick. Cut out an even number of cookies with a round cookie cutter. A heart or star-shaped hole should be cut out of the middle of half of these. Put the cookies on the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheet. Then, move them to a wire rack to cool completely. Cover the hard cookies with a thin layer of raspberry jam. Sugar powder should be used to cover the cookies with the hole in the middle. To make a sandwich, put a cookie with a cutout on top of a cookie with jam on it. Do it again with the rest of the cookies. Your Linzer Cookies without eggs are now ready to eat!
Prep Time: 20 minutes
Cook Time: 12 minutes
Emmas Filurer
