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Swiss Jam Cookies

These are my absolute favourite Christmas cookies! In my opinion, they even taste better after they have been in a cookie box for a day. You will not be able to resist these.

Preparation Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Portions: 30 cookies



300 g flour

150 g powdered sugar

200 g vegan butter

100 g ground almonds

1 tsp vanilla extract

1 lemon (zest)

1 pinch salt

200 g raspberry jam

powdered sugar



1. Put all the ingredients (except from the jam) into a large bowl and knead into a stiff dough.

2. Refrigerate the dough for 30-60 minutes.

3. Preheat the oven to 180°C.

4. Roll out the dough to a thickness of 0.5-1cm.

5. Cut out round cookies, poke 1 - 3 small holes in every second biscuit with an apple corer.

6. Bake the cookies for 10-12 minutes.

7. Bring the jam to a boil and sieve if it contains seeds. Let slight cool and spread over the whole cookies. Place 1 perforated cookie on top and press down a little. Sprinkle the cookies with powdered sugar.


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Swiss Jam Cookies
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