Vegan Cut-Out Cookies with Apricot Jam
These vegan cut-out cookies are a delicious treat for your Easter table. They are cute, yummy, and loved by young and old. The magnificent almond flavor combines perfectly with the apricot jam and can be easily varied with different spreads or jams. Happy Easter!
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Equipment
- Baking sheet
- Hand or stand mixer
- Cling film
- Bowl
- Rolling Pin
- Parchment paper/silicone mat
- Easter Linzer cookie cutter
Ingredients
Ingredients Cookies
- 10.6 oz Flour
- ½ cup Granulated sugar
- 2 tbsp Vanilla sugar
- 1 pinch Kosher salt
- 1 cup Ground almonds
- 8.82 oz Margarine
- 3 tbsp Water
- 5.3 oz Apricot jam
- Powdered sugar for dusting
Instructions
Dough
- Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tbsp Vanilla sugar, 1 pinch Kosher salt, and 1 cup Ground almonds in a bowl and form a mold in the middle.10.6 oz Flour, ½ cup Granulated sugar, 2 tbsp Vanilla sugar, 1 pinch Kosher salt, 1 cup Ground almonds
- Cut 8.82 oz Margarine into pieces and pour into the well.8.82 oz Margarine
- Mix lightly with your hands.
- Add 3 tbsp Water and knead into a dough using a food processor (dough hook).3 tbsp Water
- Then wrap the dough in cling film and place in the fridge for 30 minutes.
Cutouts
- Preheat the oven to 170°C / 338°F fan and line two baking trays with baking paper.
- Spread some flour on the work surface and roll out 1/3 of the dough to 3 mm / 1/8 inch. Keep the remaining dough in the fridge until needed.
- Cut out Easter cookies using the cookie cutter. Always make sure that there are the same number of cookies with and without the Easter motif so that there are no problems when assembling.
- Bake the cut-out cookies for 10-12 minutes.
- Once baked, transfer to a cooling rack and leave to cool.
Assemble
- Spread some of the apricot jam onto the cookies without the Easter motif.
- Then place the cookies with the Easter motif on top and press them together lightly.
- Arrange the filled cookies, dust them with powdered sugar, and serve.
Notes
You can also bake the two trays at the same time. Just make sure that you swap the trays halfway through baking (approx. 6 minutes) so that all the cookies are baked evenly.
Nutrition
Serving: 1Cookie | Calories: 191kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 105mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 389IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 0.4mg
Calories: 191kcal
Servings: 23 Cookies
