Simple, crumbly and vegan hazelnut thaler with fine jam filling. Christmas spiced with vanilla and cinnamon, refined with dark vegan chocolate coating. Perfect to accompany vegan hot chocolate in the afternoon.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Baking time 12 minutesminutes
Total Time 42 minutesminutes
Servings 35Cookies
Calories 113kcal
Ingredients
FOR THE DOUGH:
230gfine spelt flour type630alternatively wheat flour
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).