Linzer Bar Cookies
Love you some Linzer Torte? Then you will adore these vegan linzer bar cookies.
1/2 cup avocado oil
1/2 cup brown rice syrup
1/4 cup barley malt
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Grated zest of 1 lemon
Generous pinch sea salt
1 cup coarse almond meal
3/4 cup arrowroot powder
3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 cup unsweetened raspberry or strawberry preserves
Preheat the oven to 350 degrees and lightly oil and flour a 9-inch-square baking pan. Place the oil, rice syrup, barley malt and vanilla in a saucepan over low heat, and cook, stirring until loose. Remove from the heat and pour into a mixing bowl. Whisk in the cinnamon, lemon zest and salt. Mix in the almond meal, arrowroot, flour and baking powder, stirring to create a stiff dough.
Press half the dough firmly into the prepared pan. Spoon preserves evenly over the dough, right to the edges. Crumble the remaining dough over the preserves, covering completely. Bake for 30 to 35 minutes, until the dough is firm to the touch and the preserves are bubbling. Transfer the pan to a wire rack to cool completely before cutting into 1-inch squares.
Makes 16-18 squares.