These delicious Vegan Biscoff Linzer Cookies filled sandwich biscuits are light, buttery and melt in your mouth. They are easy to make and look gorgeous, with adorable cut out bear centres with their Biscoff cookie butter filling. They are the perfect Valentines cookie!
If you’re looking for more adorable Vegan Valentines recipes, check out my Vegan Love Letter Pastries, Vegan Oatmeal Bear Cookies and Vegan Nutella Puff Pastry Flowers, !
Vegan Biscoff Linzer Cookies
A Biscoff Linzer cookie is the perfect biscuit when you are craving something buttery and sweet. Two light biscuits are sandwiched together with Biscoff spread and decorated to look like little teddy bears. I can’t cope with how cute they are! Keep reading to learn how they’re made.
What is a Linzer cookie?
Linzer cookies takes it’s name from ‘ Linzer Torte’ which is an Austrian pastry. It is named after the city ‘ Linz’ in Austria. They are buttery sandwich cookies typically made with ground almonds and spices, sandwiched together with either a jam or sweet spread filling. The top cookie has a cut out where the filling can peek through. The cookie has a shortbread texture which pairs beautifully with the sweet filling.
Ingredients you’ll need
Biscoff Linzer Cookies are easy to make, and uses ingredients which you probably already have in your kitchen cupboards / pantry :
- Plain flour : Use plain flour, not self raising, as we don’t want the cookies to raise like cake / dough. The cookies can easily be made gluten-free, simply switch to a gluten-free plain flour blend. I recommend Doves Farm.
- Ground almonds : The addition of the almonds replicates the classic Linzer cookie. It also helps to give the cookie more flavour and a slight chew.
- Caster sugar : Helps to bind the cookie together and add sweetness.
- Cinnamon : Cinnamon adds warmth to the cookie which compliments the caramel flavour of the Biscoff.
- Vanilla : The vanilla adds flavour. You can use vanilla extract or seeds from a vanilla pod.
- Dairy-free block butter : Use cold / chilled vegan block butter, not margarine which you get in a tub, as this will result in a heavily sticky dough which might spread out when baked.
- Dairy-free milk : You can use any vegan friendly milk such as oat, almond, cashew or soya for example.
- Biscoff spread : You can use which ever cookie butter you fancy, but I prefer to use smooth. If you’re gluten-free, use a gluten-free cookie butter (you can get them online).
- Dairy-free dark chocolate : You will only need a small amount of chocolate, but make sure it’s a good quality chocolate for melting.
Tools you’ll need:
- Round nozzle piping tip (linked my exact one here)
How to make Vegan Biscoff Linzer Cookies
These Vegan Biscoff Linzer Cookies are quick, easy, simple yet super cute and effective! The design can be made using tools you already have in your kitchen. No special tools needed!
- Dough
Mix the ingredients together and form into a smooth dough. Chill, then roll out on a floured surface.
- Shape
Use a scalloped shaped round cookie cutter to chomp out the shapes, and place on a baking tray lined with grease proof paper. Use a piping nozzle to chomp out a large circle, and two smaller circles. This makes the bear shape.
- Bake
Bake the cookies until the edges are golden in colour and allow to cool.
- Fill and decorate
Pipe Biscoff spread into the whole cookie then press on top a cookie with the bear shape. Press to sandwich together. Melt dark chocolate, transfer into a piping bag and pipe on the bear details. Serve and enjoy!
Vegan Linzer Cookie FAQ
Is this recipe Vegan?
- YES! This recipe is vegan friendly and doesn’t use any animal derived ingredients!
Can I make this recipe gluten-free?
- You can! You can easily make the biscuits gluten-free by switching the plain flour to a gluten-free blend. Biscoff spread contains gluten, so you will have to use either a gluten-free cookie butter spread or an alternative filling such as jam, a vegan friendly’ Nutella’ or peanut butter!
How to store Linzer cookies?
- Store the cookies in an air tight / sealed container in the fridge and allow to come to room temperature before enjoying. Enjoy within 4-5 days of making.
Can I freeze the cookie dough?
- Wrap the dough into discs and place in a sealed container in the freezer for up to 2 weeks. Place the wrapped dough in the fridge overnight to thaw fully.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook!
Print
Vegan Biscoff Linzer Cookies
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Vegan Biscoff Linzer Cookies have Biscoff spread sandwiched between two buttery biscuits and decorated into adorable bears! Perfect for Valentines Day!
Ingredients
Ingredients for the biscuit
- 250g of plain flour
- 20g of ground almonds
- 60g of caster sugar
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- 170g of dairy-free block butter (chilled)
- 30ml of dairy-free milk
Ingredients for the filling
- Smooth / crunchy Biscoff spread (see method for details)
- Dairy-free dark chocolate (for the bear details)
Instructions
Method (cookies)
- In a medium sized mixing bowl, sift in the flour, ground almonds sugar, and cinnamon. Stir to combine.
- Add in vanilla, chilled dairy-free butter and milk. Use clean hands to mix everything together until you have a smooth dough formed.
- Form the dough into a flat disk (this will make it easier for rolling out), wrap in a grease proof paper and place in the fridge for 30 minutes to chill.
- Preheat the oven to 180°C and line 2 baking trays with grease proof paper.
- Place the dough on a floured surface and roll out using a rolling pin, to about 0.6 inch thick.
- Use a scalloped or round (5cm) cookie cutter to cut out the shapes. Place on the lined baking tray. Use the larger end of the piping nozzle to chomp out a large round circle from the middle of half of the cookies. Then use the smaller end to chomp out two circles above that to create the ears for the bear shape (refer to images for reference). You can gather up all the excess dough and roll out to make more cookies.
- Sprinkle the cookies with sugar (optional), then place in the middle of the oven and bake for 10-12 minutes, or until the edges of the cookies turn golden brown.
- Once baked, remove from the oven and transfer the cookies to a cooling rack to cool completely before filling them, which takes approximately 20-25 minutes.
Method (filling and decoration)
- Using a spoon, knife of piping bag, spread/pipe a teaspoon or two of Biscoff spread to the bottom cookie, and press a cookie with the bear cut out on top. You should see the Biscoff spread peeking through.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. You can also melt the chocolate in the microwave.
- Transfer the chocolate into a piping bag, snip off the tip and pipe on a nose and two dots for the eyes. Place in the fridge to set then tuck in and enjoy!
Notes
To store: Store the cookies in a sealed container and allow to come to room temperature before serving. Best enjoyed within 4-5 days of making! Un-filled biscuits can be left at room temperature in a sealed container and best enjoyed within 3 days of making.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
This Biscoff Linzer cookies are so flavorful . I want to make this . Thanks for this recipes.
Is it okay to leave out the almonds? there are a few people in my family who are allergic to nuts and I really want to make these but wanted to know 🙂 either way, I can’t wait to try these out!! 💖