Hazelnut taler with jam filling, dipped in chocolate. What could you imagine more beautiful? I’m definitely excited, as I am about so many Christmas pastry variations that are on the menu right now. It gives me great pleasure to put together the Christmas recipe plan. why? Because everything is Christmas spiced and the kitchen smells of the wonderful scents. Coffee in the afternoon is then the highlight of the day, preferably with a fine vegan cookie. That’s exactly what we’re baking together today. Ready?
Hazelnut taler with jam filling and dark chocolate coating
Is it already (vegan) Christmas again? Not quite yet, but we are at the finishing line. Just a few more weeks and we’ll all be sitting together under the Christmas tree feasting. Christmas Day is traditionally spent visiting family and snacking on cookies in the afternoon. Fancy more Christmas and vegan cookie inspiration? Then click here and you will be taken directly to a summary of my favorite recipes.
If you like it a little more elaborate, I recommend making a vegan spelt stollen. This can be stored in a cool, dark place for several weeks until Christmas. In the time it pulls through really nice and tastes just heavenly.
TIP: Always look very closely at cleats. There are many traditional stollen recipes that are made with lard , so they are not even vegetarian anymore. Animal excipients are quite often found in foods and in certain cases are not even subject to mandatory labeling. Just always look for the VEGAN LABEL.
Vegan cookies and vegan Christmas without the big bad wolf
It is so beautiful, because more and more myths are disappearing from our lives and facts are replacing fairy tales. The myth about the vegan diet is that you don’t get enough protein, for example, but is that true? For more information, check out my post on vegan protein pasta, protein dish from the oven or protein burgers.
Another topic was vegan nutrition for children. I am actually relieved that the German Nutrition Society has finally committed to a vegan and vegetarian diet for children. Click here for a corresponding article in the Deutsches Ärtzeblatt. By the way, these delicious nutty-fruity cookies with chocolate are also very suitable for children. How about an afternoon of baking together, for example? Especially in times of Corona, it makes sense to have one or two activities up your sleeve. Baking certainly does not make you bored.
But let’s get back to the cookies. Flaxseed egg, spelt flour, raw cane sugar, ground hazelnuts, baking powder, bourbon vanilla, margarine and cinnamon. Dark vegan chocolate coating and jam for filling. That’s all there is to it.
Vegan Christmas cookies
I use a large bowl to make it and knead the dough with my hands. The dough should be uniform and firm at the end, but still malleable. If it is a tad too dry, it is best to add a dash of water. Be careful, as too much liquid quickly has an opposite effect.
TIP: The dough does not necessarily need to go back into the refrigerator before rolling it out. Many bloggers advise this, however I personally find that it works wonderfully without this step.
Here are a few more tips & tricks for maximum Christmas baking fun:
- Preheat oven
- Use a permanent baking mat and thus save a lot of baking paper
- Melt chocolate carefully over a water bath and not too hot. Otherwise it can form unsightly spots when cooling down
- Cookies can get quite soft if you put in too much jam. Best stored in the refrigerator
Craving even more goodies on your cookie plate? Then I recommend you Vanillekipferl, Spitzbuben, Bärentatzen, Schoko-Zimt Kringel and Zimtsterne. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Hazelnut taler with jam filling (40 minutes)
FOR THE DOUGH:
FOR THE FILLING:
- 150 g Raspberry jam or any other sour jam of your choice
- 200 g vegan dark chocolate coating melted
- Preheat oven to 170 degrees (hot air) or 150 degrees (upper-lower heat) and line a baking sheet with a permanent baking mat (or baking paper).
- For the dough Place spelt flour, ground hazelnuts, raw cane sugar, margarine, starch, baking powder, cinnamon and bourbon vanilla in a bowl. Knead with hands or until an even dough is formed. This requires some kneading until the margarine is combined with the rest of the ingredients. Do not be discouraged. Alternatively, use a food processor with dough hook. The dough should have a good firmness and be easy to shape (see video). If the dough is too soft, add a little more flour, if too firm, add a sip of vegetable milk.230 g fine spelt flour type630, 150 g ground hazelnuts, 80 g Raw cane sugar, 180 g Margarine, 10 g Strength, 1 tbspn Baking powder, 1 tbspn Cinnamon, ½ tbspn Bourbon vanilla
- TIP: If desired, refrigerate for 2 hours or overnight to allow the dough to firm up a bit. I processed it immediately and could not find any disadvantage.
- Form dough into a large lump and roll out. Keep dusting with a little flour so that the dough roller does not stick.
- Cut out cookies with a cookie cutter of your choice until the dough is completely used up.
- Put in the oven and bake for 12 minutes. Remove from the oven and allow to cool completely.
- Note: I used a slightly larger cookie cutter, in the end there were 2 trays of cookies in total.
- Take one cookie at a time and spread with raspberry jam. Place lid on top and set aside.150 g Raspberry jam
- In the meantime, carefully melt the vegan chocolate coating over a water bath and dip half of each finished cookie. Place on a draining rack or baking paper and let set.200 g vegan dark chocolate coating
- Give away immediately or nibble and enjoy!
- Lasts about 3 weeks in a tightly sealed tin (if not eaten first).
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