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Tuesday, December 5, 2023

Dairy-free and egg-free Linzer cookies: allergies shouldn’t get in the way of Christmas

You can’t go wrong with this Linzer cookie recipe: compared to the classic version, it’s flavored with herbs and spices, so it’ll bring a real Christmas atmosphere to your kitchen.

Just like gingerbread, Linzer is a common addition to Christmas snack menus. It has been a popular dessert for decades, but persons with dairy or egg allergies, or who eat a plant-based diet, may not enjoy the classic version of this fragrant, fruity cookie.

The good news is that this recipe for Linzer cookies does not contain any dairy or eggs. Besides, it is perfect for the Christmas season, as it contains cinnamon and cloves. Most of the flour it is made of is almond flour, so the carbohydrate content of the cookies is much lower. Even those who would otherwise prefer the traditional version will be delighted with this fabulous recipe.

Vegan Linzer recipe

Dairy-free and egg-free Linzer cookies: allergies shouldn’t get in the way of Christmas
Photo: 123rf.com

Ingredients for 25 pieces

  • 1 tsp ground flaxseed
  • 3 tbsp boiling water
  • 200 g flour
  • 200 g almond flour
  • A dash of salt
  • The grated zest of 1 organic lemon
  • ½ teaspoon ground cinnamon
  • ½ half teaspoon ground cloves
  • 130 g vegetable butter substitute (at room temperature)
  • 10 dkg sugar
  • 2 teaspoon vanilla extract
  • ½ jar of jam (peach, raspberry, apricots etc.)
  • 1 tsp icing sugar for sprinkling


In a glass, mix the flaxseeds with the water and set aside for 5 minutes until it thickens (this will be your egg substitute).

In a medium bowl, measure the flours, salt, lemon zest, cinnamon and cloves.

In another bowl, measure the butter substitute and granulated sugar and whisk with a hand mixer for 3-4 minutes. Add the thickened flaxseeds and vanilla extract and mix with the butter.

Add the flours in 2-3 batches and beat until smooth.

Divide the dough into two parts and shape into regular discs. Place the discs between two pieces of baking paper and roll them out into 3-4 mm thin sheets, place them on a baking tray with the paper on and refrigerate for 2 hours.
Preheat the oven to 180°C and line two baking trays with baking paper.

Take the pastry sheets out of the fridge, peel off the top layer of paper and cut out the cookies with floured cutters. For more interesting Linzer cookies, make holes in the middle of the top layer of cookies.

Place the cookies on the baking paper 2 cm apart and bake for 8-10 minutes until golden brown. Remove and leave to cool.

Stick together a cookie with a hole in the middle and one without a hole with 1 teaspoon of the jam of your choice.

Place the cookies on a tray and sprinkle with icing sugar. Store in a cool place for up to 1 week.

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