Maybe it’s the Louie and Ella Christmas songs playing, or the extra cup of mulled wine, but I’m feeling a wee bit sentimental. This year has been an amazing leg of this journey. Fare Isle is becoming what I had envisioned from the start and so much more. I can’t wait to see where the New Year takes us. I just want to give thanks to all of our customers and retailers, to our readers and followers. You guys are awesome beings. Seriously, thank you for such a great year of growth. We wish you winter tidings and all the best in the New Year!
Now onto cookies…
Vegan Linzer Cookies with Maple-Raspberry Preserves
Almonds, raspberries, maple syrup, vanilla bean. Do I have your attention yet? Oh, how I love the Linzer cookie. The almond cookie has an almost shortbread-like texture. I'm not sure why I do not make just the cookie recipe more often, as they are great on their own, especially served with tea. But dat maple-raspberry jam filling. Ahhhmazing is the only fitting word that comes to mind. When made in a small amount, homemade jam could not be easier. You can make the jam on its own to keep in the fridge, and you may never by store-bought jam again.Make these for your holiday guests, bring them into work to spread some plant-based holiday cheer, or package and give to your loved ones and friends for a thoughtful handmade gift.
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Ingredients
- Almond Cookies
- 2 Cups all purpose flour + more for dusting and rolling
- 1/2 Cup finely ground almonds or almond meal
- 1/2 teaspoon basking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/2 Cup of maple syrup
- 1/4 cup canola oil
- 1 teaspoon vanilla extract or seeds from a vanilla bean
- 2 teaspoons almond extract
- Maple-Raspberry Preserves
- 2 Cups fresh or frozen whole raspberries
- 1 Cup maple syrup
- 1 vanilla bean split open if you've scraped the seeds for the cookie recipe, then use the rest of the bean here
Instructions
For Almond Cookies:
- Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl whisk together flour, ground almonds, baking powder, baking soda, and salt.
- In a separate bowl whisk together maple syrup, oil, vanilla seeds/extract and almond extract.
- Add wet to dry and mix together with a rubber spatula. Dough will come together into a soft ball. If it seems too sticky or does not come together into a ball stir in a tablespoon at a time of more flour until it does. Please note that moisture content of the almond meal and flour, humidity, climate can all affect your baking so sometimes you will have to adjust quantities as you go to get the right consistency.
- Generously dust your work surface, rolling pin and hands with flour. Turn dough out onto work surface. Form into a disc and generously dust top with more flour. Roll dough out to 1/4" thickness, dusting with more flour as you go, rotating the disc over a few times throughout the process to keep it even. {Note: You can also roll dough between 2 sheets of floured wax paper as the dough will be quite soft and sticky.} Use a 2" round cutter to cut out as many rounds as possible.
- Transfer rounds to prepared cookie sheets. Then gather up leftover dough and re-roll and cut repeatedly until all of dough is used up. Use a 1" cutter to cut out the center of half of the cookies, these will be your tops and the uncut cookies your bottoms. You can re-roll the 1" rounds or bake them as is for some mini cookies.
- Bake for about 15 minutes, rotating sheets halfway through, until lightly golden brown. Transfer cookies to cooling racks and allow to cool completely before filling.
For Maple-Raspberry Preserves:
- Add all ingredients to a small saucepan and bring to a boil on medium heat, stirring occasionally. Reduce to med-low heat on a low boil for 20-30 minutes until reduced to a runny jam consistency. The preserves will firm up and thicken a bit more as they cool.
- Transfer to a bowl and allow to cool completely. Discard vanilla bean.
Assemble Cookies:
- Sift powdered sugar over the cookie tops.
- Spread a teaspoon of preserves onto each cookie bottom. Place the sugared tops onto each cookie. Enjoy!
Notes
Almond Cookies can be made ahead and will keep sealed at room temperature for up to a week.
Preserves will keep refrigerated for 2 weeks.
Finished cookies will keep sealed at room temperature for up to 1 week.
Happy Holidays Folks!
Lynn Mervosh
I just made these today and what delights!!!! Thank you sincerely as the dough was so easy to work and I may never actually buy raspberry jam again. I enjoy your beautiful site very much; it is such an inspiration.
Happy Solstice and holidays to you and to your family on the island!!
Kaity Farrell
Thank you so much for leaving a comment, Lynn! So happy you liked the recipe. Happy Solstice! xx Kaity
Lynn Mervosh
I forgot to leave a rating, my apologies.
Kaity Farrell
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