Prepare a sweet treat for your loved one on Valentine’s Day with these linzer tarts, made both vegan and gluten-free with the neat egg. Each tart contains ground nuts and cinnamon with a dollop of raspberry jam in the center and is a perfectly heart-sized dessert. Enjoy this Austrian-inspired tart with a cup of caffeine-free Kaffree Roma for a delicious after-meal combination.
- 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
- 1/3 cup almonds, ground and toasted
- 1/3 cup hazelnuts, ground and toasted
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- 1 cup vegan butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/2 cup raspberry jam or preserves
- Powder sugar for dusting
Now, gradually add the dry ingredients until the dough is formed, do not over mix.
Divide the dough in half and refrigerate at least 1 hour.
Preheat the oven to 350F.
Line a cookie sheet with parchment or a nonstick mat.
Roll out dough on a floured surface to 1/8” thickness.
Using a Linzer cookie cutter, or a round cutter, cut out the cookies placing them 1” apart on the cookie sheet. Cut a smaller heart shaped cutout in half of the cookies.
Bake at 350F for 9-11 minutes or until lightly golden brown (cookies will still be soft).
Cool completely. Dust the cookies with heart cutouts with powdered sugar. These will be the “tops”.
Now assemble the tarts. First, place a ½ tsp of jam on a “bottom” cookie (with no heart cutout). Then, put the “top” cookies on with the powdered sugar side showing. Serve immediately.
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