By the Gracious Vegan
Based on a non-vegan approach from Fine Cooking, this recipe results in melt-in-your-mouth Linzer gems. The combination of almonds and hazelnuts (instead of almonds alone) is brilliant! And the absence of eggs makes these morsels more like shortbread than many Linzer cookies. That's the right direction to lean. These cookies make amazing gifts at holiday time, because most people don't want to take the time to make them. Everything tastes better when you wish you had the time to make it, then someone else does it for you.
Several hours before baking: In a food processor, process the nuts and 1/2 cup flour until the nuts are finely chopped. Stop the machine occasionally and feel the nuts with your fingers—make sure they aren’t getting too close to nut butter. Some skin from the nuts is fine.
- ½ cup sliced almonds
- ½ cup coarsely chopped hazelnuts
- ½ cup all-purpose flour
Add the following to the processor and pulse to combine.
- 1.5 cup + 1 Tablespoon all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoon lemon zest
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Cut the margarine into ½” cubes and add to the flour mixture; pulse until the mixture looks like coarse meal. Don’t over-process.
- 7 oz. (14 Tbs.) chilled vegan butter
Transfer to a large bowl. Drizzle the Ener-G "egg" over the flour mixture and toss gently to combine.
- 1.5 teaspoons Ener-G plus 3 Tablespoons cold water, mixed together separately
The dough should hold together when pinched. (If it seems dry, sprinkle on a bit more water.) Gather the dough into two balls and knead briefly just to blend. Wrap in plastic and chill until firm, 2 to 3 hours.
To bake: Heat the oven to 325°F. Cover your cookie sheets with parchment. Generously flour a work surface. Roll one ball of the dough 3/16 inch thick. (Keep the rest in the refrigerator, and if the dough warms up to the point of being sticky while you’re working with it, return it to the refrigerator.)
Cut out as many 2-1/2-inch rounds as possible, rerolling the scraps to make more rounds. Arrange on the cookie sheets about 3/4 inch apart. Cut 1-1/4-inch holes (or use cute Linzer cutters) in the center of half the rounds. Reroll these center scraps to make more cookies.
Bake until the edges are lightly browned, about 15 minutes. Let cool on the sheets. Repeat with the remaining dough.
To assemble, spread a heaping ½ teaspoon preserves on the underside of the whole cookie rounds.
1/2 cup raspberry preserves
Top with the doughnut-shaped cookies, bottom sides against the preserves. Just before serving, sift confectioners' sugar lightly over the cookies.
Confectioners’ sugar for dusting
Timing: Around 4 hours, most of which is chilling and baking time.
Nutrition: Significant fat, sugar, and refined flour