I’m back with more cookies! These Linzer cookies are delicate, light and beautiful but it’s not all about their looks. The combination of almonds, orange zest, orange, goji berries, dark chocolate and persimmon are just wonderful, and they’re also perfect for gifting! There are so many reasons to love the holiday season, but somewhere near the top of that list is our love for Christmas cookies and other treats! So today, I’m sharing our family favorite Christmas cookie recipe for you to try.
The key to delicious Linzer cookies is just the right balance of the persimmon-orange-goji jam filling with the thin, tender and slightly sweet almond cookies. To complete the look, dipped generously in melted chocolate. We think I’ve hit it with these, and they only get better after a day. These RawVegan Linzer cookies make a lovely holiday treat! Luckily, it is super easy to make. You can easily change the shape and even use a different flavor of jam to create any look you’d like. I highly recommend using a Linzer Cookie Cutter (which helped me make them perfect). Before I used different cookie cutters (I have a ton of them), but they were not specifically designed for Linzer cookies. Using this set ensured that the cut-out part is exactly in the middle and I loved the lattice edges.
- Cookies
- 1 cup almond meal
- 1 cup shredded coconut
- ½ cup golden flax seed
- ¼ cup + 1 tablespoon coconut sugar
- zest and juice of one orange
- ½ teaspoon mixed spices
- 1 tablespoon psyllium husk
- ½ tablespoon poppy seeds, optional
- Jam
- 1 ripe persimmon, peeled
- ½ orange, peeled
- ⅛ teaspoon turmeric powder
- 2 tablespoon goji berries
- ½ - 1 teaspoon psyllium husk
- For the Cookies - Place all the dry ingredients (except psyllium husk, poppy seeds) into a high-speed blender and pulse until you reach a flour-like consistency.
- Place this mixture into a food processor and blend. Should take one or two minutes. Process until the dry mixture will release enough oils and sticks together when pressed. Add remaining ingredients, (psyllium husk, poppy seeds, orange juice, zest, mixed spices) and pulse to combine.
- For the Jam - Place into a high-speed blender all the jam ingredients (except psyllium husk) and blend until smooth. Add a half or a teaspoon psyllium husk and pulse together.
- Assemble the Cookies - Transfer the dough to a piece of parchment paper and roll it into (between two sheets of parchment paper) a rectangle that’s about ⅛” to ¼” inch thick. Cut all the cookies with a cookie cutter.
- Then with half of the cookies, spread 2 teaspoon jam on each. Set a cut-out cookie on top of each, pressing the two together so they make a sandwich. Repeat with remaining cookies.
- Dehydrate at 140°F for one hour. Decrease heat to 115°F and continue to dehydrate about 5 hours. Halfway through the dehydrating time flip and remove dehydrator sheet.
- Let the cookies cool on a wire rack completely. Then and dip it each cookie (by using a fork) into the melted chocolate - dip each twice for a nice thick coating.
- Place them uncovered in the refrigerator until the chocolate has hardened. Store in the refrigerator.
- Enjoy!
If you don't have a dehydrator, you can skip this step. Not necessarily require dehydrating. Freeze it instead before dipping them.
