Assorted Christmas Cookies on one page for you, which includes, Cacao Madeleines, Linzer Cookies with Strawberry Jam and Hazelnut Linzer Cookies. All delicious and guilt free.
All these “Assorted Christmas Cookies” are from the last year, but I never published this photo. I was saving it for now, because I knew I will be posting these recipes for you around this time. The first in line are the CACAO MADELEINES and the recipe is available on my One Green Planet blog. I am one of many bloggers who’s recipes have been featured there.
If you are not familiar with One green planet, I suggest you to take a closer look and subscribe. Not only they have tons of vegan recipes, they always post the latest news about veganism and the vegan movement. I am following them for many years.
However, lets talk little bit more about these delicious Cacao Madeleines that I am planning make again this year, just a little bit different. As I mentioned in my recipe, traditional French pastry is absolutely heavenly, unfortunately, it is also very unhealthy and obviously not vegan. Therefore I am working very hard not only veganized it but also making or healthier by using whole grain spelt and unrefined sugar, or sugar substitutes. I am also working on more gluten free pastry as well, so please stand if that’s what you need or prefer.
Now on the above photo are the SPELT LINZER COOKIES and the recipe is right here on my blog. Just follow the link above please. They are also delicious and guilt free.
At last, the recipe I included here are the HAZELNUT LINZER COOKIES that are absolutely dreamy. And of course, made of healthy ingredients, just like those above. I really you like them all and thank you for visiting. I wish you a joyful Holidays.
HAZELNUT LINZER COOKIES
- Baking sheet, Parchment paper, Rolling pin, Cookie cutters, Spatula
- 1 ½ cup whole grain spelt flour
- ½ cup hazelnuts crushed
- ½ cup vegan butter ½ cup I use Earth Balance
- 1/2 cup Xylitol or raw coconut sugar
- ½ tsp Himalayan pink
- 1 egg replacement you can use flax meal 1tbsp mixed with 3tbsp water
- ice cold water 3 tbs
- HOMEMADE NUTELLA
- ½ cup hazelnut butter
- 20 gr dark chocolate
- ¼ cup maple syrup
- CHOCOLATE DRIZZLE
- 40 gr dark chocolate
- 1 tbsp maple syrup
- 2 tbsp canned coconut milk
- Melt the chocolate in a double boiler above steam. Add milk with maple syrup and whisk until smooth.
- •Prepare your egg replacement in a small dish and set aside.
- Place all the ingredients except water and egg replacement into a food processor and start pressing the pulse button.
- Continue full speed until it looks like breadcrumbs.
- Add hazelnuts and blend again.
- Add the egg replacement and blend again.
- Add 1 tbs ice cold water and blend again. Keep adding water and continue blending, until the dough does form a ball. Be careful, do not add too much water.
- Remove the dough and shape two balls.
- Wrap them in a plastic and place in a refrigerator for 30 minutes.
- When ready, line your baking sheet with parchment paper and line your working surface with parchment paper as well.
- Apply some white flour on the surface to prevent from sticking.
- Start rolling and soon as you make the dough flat, apply another sheet of parchment paper on top and keep rolling until you get circle about 12” diam.
- Preheat the oven to 350F.
- Gently insert your cookie cutter on the edge of the dough, remove the rough edge and slide spatula underneath the cookie. Pull out gently, remove the cookie cutter and place on the baking sheet. Repeat until you have it all done.
- Bake for 8 t0 10min.
- •When ready, carefully transfer to a cookie rack and let it cool down for 15min.
- Apply nutella in the centre of each cookie and combine.
- If you have lots of edge leftovers, combine them by using plastic wrap by pressing them into a ball and repeating the process.
- When ready, arrange all on a cooling rack with parchment paper underneath.
- Drizzle each cookie with melted chocolate and sprinkle with crashed hazelnuts.
- Carefully transfer the cookies on a tray lined with parchment paper and place into a refrigerator for 2 hours.
- HOMEMADE NUTELLA
- Melt the chocolate in a double boiler above steam.
- When ready, take it off the heat.
- Add hazelnut butter and whisk thoroughly.
- Add maple syrup and repeat.