The use of maple syrup makes them refined sugar-free, while the almond meal and the pastry and chia seeds in the jam filling provides a healthy dose of good fats. These will quickly become a family favourite for young and old.
The cutting out of the Linzer cookies from the pastry sheet also provides an opportunity to get the kids involved (as long as there is not too much nibbling) and provides a chance to spend some quality time getting in the festive spirit.
We used our favourite berry chia jam filling, but the choice is really all yours, swap out the berries for another fruit or you can also use a store bought option! Sprinkle with icing sugar (or delicate dust of coconut flour to keep the sugar content down).
If you try our Nourishing Linzer Cookies make sure to take a photo and tag us on Instagram!
Cookie Dough: 2 ½ cups wholemeal (spelt) flour
1 cup almond meal
½ cup maple syrup
½ teaspoon baking powder
125g butter, softened
Chia Jam Recipe: 4 x Nourishing Bubs Strawberry Blocks (100g)
4 x Nourishing Bubs Plum Blocks (100g)
½ cup mixed frozen berries (or any berries of your choice)
1 tsp vanilla extract
2 tbsp chia seeds
To Prepare Chia Jam: Place Nourishing Bubs blocks, chia seeds, frozen berries and vanilla in a small saucepan over medium heat. Stir occasionally to allow purees to defrost and frozen berries to defrost and soften. Cook for approximately 10 – 15 minutes until mixture thickens and berries can be mashed up easily. Remove from heat and allow to cool. You may still also like to place in food processor if you prefer a more consistent texture. Store in a jar in the refrigerator for up to 1 week.
To prepare the almond biscuit dough: Combine almond meal, flour and baking powder in a medium bowl.
Beat butter and maple syrup for 3-4 minutes then add in egg, beating until combined.
On low speed gradually add the flour / almond meal mix, until just combined.
Split two into half and roll each half between two large sheets of baking paper until approximately 5mm thick.
Freeze for 30 minutes – 1 hour.
Preheat oven to 180ºC. Remove one dough sheet at a time from the refrigerator and using a Linzer cutter or 5cm round cutter to cut circular discs out of the dough.
Then using smaller shapes (we used mini Christmas cutters) cut little windows in each disc.
Place on lined baking tray.Repeat process with remaining dough, however leaving the circles hole this time, as they will form the base of the cookies.
You should get approximately 30 tops and 30 bottoms out of the dough.
You will need to re-roll with scraps and may need to refrigerate in between, if the dough gets too soft.
Cook in preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool.
Once cool, spread bases with 1/2 – 1 tsp pre-prepared Chia Jam. Top with tops (the rounds with cut outs).
Dust with icing sugar or coconut flour.
The biscuits (without chia jam) will keep for weeks in an airtight container. Only spread Chia Jam before serving to keep cookies crisp