Limoncello & Poppy-Linzer

It's time get in the kitchen and bake - because christmas is only a few weeks away! To make this pre-christmas time just as enjoyable as christmas itself, we selected a great recipe for you from the book "Gesund backen" from Stina Spiegelberg. These bright yellow Linzer treats bring sunshine in your mouth....and in your heart!


For the dough
  • 350 g spelt flour type 1050
  • 30 g poppy seeds grounded
  • 100 g icing sugar from raw sugar cane
  • ¼ tsp. vanilla grounded
  • 1 pinch salt
  • ½ lemon zest
  • 200 g butter_en vegan, cold
  • 2 tbsp. plant-based milk 30ml
For the limoncello-filling
  • 1 tsp. vanilla pudding powder
  • ¼ tsp. Veganz Agar
  • 80 ml Hafercuisine or any other plant-based cream
  • 2 tbsp. lemon juice
  • 1 tbsp. Organic Veganz Agave Syrup
  • 100 g lemon jam
  • 3 tbsp. Limoncello lemon juice
  • 2 tbsp. icing sugar from raw sugar cane


  • In a bowl, mix flour, poppy seeds, sugar, vanilla, salt and lemon zest together. Add the butter in crumbs and the plant-based milk, then knead until you get a firm dough. Flour the work surface and roll out the dough to 2-3 mm thick.

  • Cut out dough pieces ( approx. 3-4 cm diameter) with and without holes in the center and place them on a tray with baking paper. Bake at 190°C for 8-10 minutes.

  • Let the cookies cool on a cake rack. Meanwhile, stirr the vanilla pudding powder and agar agar to 2 tablespoons of plant-based cream. Cook the remaining cream, lemon juice and agave syrup in a pot.

  • Stirr in the agar agar mixture and cook again until you get a thicker cream, then take of the stove and stirr in the jam and the limoncello a little at a time.

  • Spread half a teaspoon of the cream on each cookie and cover with the fitting top. Dust the cookies with some icing powder.