eRecipe

Almond Linzer Cookies with Lemon Curd

View all Recipes Edit this Recipe

Almond Linzer Cookies with Lemon Curd
1 of 1 photo

Almond Linzer Cookies with Lemon Curd

Added by: on Feb 13th, 2013
a vegan version for linzer cookies
Rating:
5
Prep Time:
1 h
Cook Time:
30 min
Ready In:
90 min

Servings

Calculate


Original Recipe Yield: 12 servings
 

Ingredients:

  • 1/2 cup Earth Balance soy margarine
  • 2 tbl organic sugar
  • 1/4 cup powdered sugar, plus more for dusting
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup almond flourflour
  • 1 1/4 cup spelt flour
  • 1/4 cup lemon curd or whatever fruit jam
Nutrition Facts
Almond Linzer Cookies with Lemon Curd

Servings Per Recipe: 12

Amount Per Serving

Calories: 158

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 76.6 mg
  • Total Carbs: 38.4 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 24.7 g
  • Protein: 0.7 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

In stand mixer, mix soy margarine and sugars and vanilla extract until light and fluffy, scraping sides often. Add in the salt, baking soda and coconut flour, mix until just combined. Add in the spelt flour and mix. Divide dough into two, mold into disks, wrap in plastic and fridge for 30 minutes, or up to 2 days.

2

Preheat oven 350F.

3

When ready, on the counter have parchment paper on the ready and sprinkled with flour. Take one ball of dough and roll out until it’s about 1/4 – 1/8” thick. Slide dough, still on the parchment paper, onto a baking sheet. Cut dough with 2” cutter, square or circle, and then cut another shape/heart/whatever using a 1.5” cutter in center of half the cookies. (aim for 12 cookies) Do not remove the centers yet. Remove dough scraps from around cookies and freeze the cookies for about 10 minutes. Meanwhile, do the 2nd disk like the first.

4

When ready, switch up the trays. Transfer frozen cookies to a baking sheet lined with parchment paper or silphat. Bake for 7-8 minutes. Cool on wire rack.

5

Assemble cookie sandwiches like so: sprinkle powdered sugar on cookies with cutout centers. spread uncut cookies with jam or curd and sandwich with powdered cutouts. Serve Immediately. Boom

6

Store in an air tighter container until ready to spread with jam or curd; will keep for up to five days.

Cooks' note:
use fresh and organic ingredients

Video:

0 of 0 videos

Ratings & Reviews:

Beba

Beba

By: Beba on Feb 18th, 2013
Rating:
0
i love these
Kathy M

Kathy M

By: Kathy M on Feb 15th, 2013
Rating:
0
they look cute and yummy

Similar Recipe(s):

Lemon Curd

Lemon Curd

Submitted by: Smiley Day
Added on: Jan 3rd, 2011
Rating:
5
Lemon curd is like the filling in a lemon meringue pie but without all the starch. At its best, its tangy and sour and creamy which makes it perfect when juxtaposed with richer or sweeter components such as meringue. This is the most basic of lemon curds. Many recipes call for butter. Wfhile not essential, the butter softens the fruits sharp acidity. You can also use browned butter (beurre ..
Lemon Vanilla Bean Curd

Lemon Vanilla Bean Curd

Submitted by: Katherine Hysmith
Added on: Dec 27th, 2012
Rating:
0
The secret to this standard lemon curd: a little dollop of vanilla bean paste. With the first lemons from my family's lemon tree and some careful tending by the stove, leftover egg yolks become something to brag about and make breakfast all the more worthwhile.
Lemon curd shortbread tartlet

Lemon curd shortbread tartlet

Submitted by: Oh Sweet Day!
Added on: Sep 30th, 2013
Rating:
5
http://ohsweetday.com/2013/09/lemon-curd-shortbread-tartlet.html
© eRecipe.com . All Rights Reserved