1. Preheat the oven to 150°C and line a baking sheet with parchment paper.
2. In a bowl, mix all the dry ingredients (almond flour, regular flour, almond pulp, coconut sugar, tapioca flour, and baking powder).
3. In a small bowl, mix the egg replacer (almond milk + chia seeds) with the maple syrup. Let it sit for a minute.
4. Combine the wet and dry ingredients into a dough. If the dough feels too sticky, add a bit more regular or tapioca flour.
5. Wrap the dough in foil and refrigerate for 15 minutes.
6. Once chilled, roll out the dough to max 0.5 cm thickness. If it sticks, lightly dust with flour.
7. Cut out cookies with a cookie cutter and place them on a lined baking sheet.
8. Bake for 12-14 minutes, then let them cool for at least 15 minutes.
9. Add ½ teaspoon of jam to one cookie, then place another cookie on top to create a Linzer biscuit.
10. Optional: Dust with powdered sugar for the perfect finishing touch!
Enjoy your sustainable, homemade Linzer Cookies!
