Vegan Cut-Out Cookies with Apricot Jam

🧂 Ingredients

• 10.6 oz Flour
• ½ cup Granulated sugar
• 2 tablespoon Vanilla sugar
• 1 pinch Kosher salt
• 1 cup Ground almonds
• 8.82 oz Margarine
• 3 tablespoon Water
• 5.3 oz Apricot jam
• Powdered sugar

  for dusting

Instructions

• 1 Place 10.6 oz Flour, ½ cup Granulated sugar, 2 tablespoon Vanilla sugar, 1 pinch
  Kosher salt, and 1 cup Ground almonds in a bowl and form a mold in the middle.
• 2 Cut 8.82 oz Margarine into pieces and pour into the well.
• 3 Mix lightly with your hands.
• 4 Add 3 tablespoon Water and knead into a dough using a food processor (dough
  hook).
• 5 Then wrap the dough in cling film and place in the fridge for 30 minutes.
• 6 Preheat the oven to 170°C / 338°F fan and line two baking trays with baking
  paper.
• 7 Spread some flour on the work surface and roll out ⅓ of the dough to 3 mm / ⅛
  inch. Keep the remaining dough in the fridge until needed.
• 8 Cut out Easter cookies using the cookie cutter. Always make sure that there are
  the same number of cookies with and without the Easter motif so that there are
  no problems when assembling.
• 9 Bake the cut-out cookies for 10-12 minutes.
• 10 Once baked, transfer to a cooling rack and leave to cool.
• 11 Spread some of the apricot jam onto the cookies without the Easter motif.
• 12 Then place the cookies with the Easter motif on top and press them together
  lightly.
• 13 Arrange the filled cookies, dust them with powdered sugar, and serve.

Nutrition Info