Lemon and Grapefruit Citrus Vegan Linzer Cookies are filled with custard and lightly dusted with powdered sugar. These delicious little shortbread cookies are made gluten free and vegan so everyone can enjoy!
What you need to make these Vegan Linzer Cookies
These cookies come together rather quickly because the dough and baking take no time at all. After rolling the dough out, cutting the cookies and baking them, next was making the curd which again, came together quickly. In less than an hour, I had an entire batch of these vegan Linzer cookies ready to eat. If you are looking for the perfect linzer cookie cutters, I found mine on amazon and you can grab them here.
So here’s what you will need for the cookies:
- almond flour
- gluten free baking flour
- agave or maple syrup
- vegan butter
- vanilla extract
- flax meal
- water
- salt
- powdered sugar for dusting
And here’s is what you will need for the curds:
- grapefruit
- lemons
- tapioca flour
- agave
- water
- salt
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Vegan Citrus Curd Linzer Cookies
Ingredients
for the cookies
- 3/4 cup almond flour
- 2 cups gluten free baking flour
- 1/4 tsp salt
- 1/4 cup agave or maple syrup
- 1/2 cup vegan butter
- 1 tsp vanilla extract
- 1 tbsp ground flax meal
- 1/4 cup + 2 tbsp water
- powdered sugar for dusting optional
for the grapefruit filling
- 1 grapefruit juiced
- 2 tbsp water
- 2 tbsp tapioca flour
- 2 tbsp agave
- pinch salt
for the lemon filling
- 2 lemons zest and juiced
- 2 tbsp water
- 2 tbsp tapioca flour
- 2 tbsp agave
- pinch salt
Instructions
for the cookies
- Preheat oven to 350 F and prepare a baking sheet with parchment paper. In a bowl, stir together the flax meal and water and then set aside for 5 minutes.
- In a microwave safe bowl, melt the butter and then stir in the agave and vanilla. Then add the mixture to the bottom of a stand alone mixer. Add in the almond flour, gluten free flour and salt. Finally add in the flax meal and water mix and using a paddle attachment, stir until a dough forms. Ultimately, you can do this by hand in a large mixing bowl or in a food processor.
- Separate the dough into two large balls. Place one between two pieces of parchment paper and roll them out until they are about 1/8 inch in thickness. Use a linzer cookie cutter to cut out cookies and shapes. Transfer the cutouts to the parchment paper and bake for 7-9 minutes. Repeat until you have used all the dough.
for the filling
- Add your tapioca flour and water to a small pot and whisk until smooth. Turn on low heat and add in the lemon juice, zest, agave and salt and continue whisking until the mixture thickens into a curd, about 1-2 minutes. Repeat this step with the grapefruit.
- Place a small spoonfuls of the curd between two cookies and then dust with powdered sugar. Serve!
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