Almond Linzer Cookies with Lemon Curd


by: Angry Asian

a vegan version for linzer cookies


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serves: 12

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

how is this calculated?

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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

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Kathy M


they look cute and yummy



i love these