Naual Hansen

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Delicious cookies filled with
vegan hazelnut spread
& with marmalade


   It’s a perfect time of the year for some delicious lovely sweet little treats in a form of cookies.

    Those cookies are made of wheat flour and ground almonds with the addition of a vegan butter. Basically they are made of ingredients that can be found in most of households. Technicaly you can make them with a neutral coconut oil or margarine if you can not buy vegan butter in your local grocery shop (for the healthier version you can use spelt flour with grinded coconut sugar instead of wheat flour and white sugar). The dough takes almost no time to be made if you are using a stand mixer, and I must add-those cookies are very simple to make. 

   First I creamed butter (that was standing out of the fridge overnight) with sugar until creamy, fluffy consistency. Then I added grinded almonds, flour and water and kept mixing it into a smooth dough (detailed steps with the description are down in the Pinterest recipe box). I rolled out the dough and cut out different shapes with cookie molds. I baked them in the preheated oven at 180 degrees Celsius between 10 and 11 minutes. Once they completely cooled down I filled them with vegan hazelnut spread and apricot marmalade (those that had lemon zest inside I filled only with marmalade).

  Complete recipe with the list of ingredients can be found under the image section in the Pinterest Recipe box. For more recipes and images please visit Instagram and Facebook under the name Naual A. Hansen.


Addictive tasty cookies filled with vegan hazelnut spread & with marmalade
5 from 2 votes
Cook Time 10 minutes
Course Dessert
Servings 8 servings


  • Oven


  • 600 gr of white flour;
  • 100 gr of ground almonds;
  • 300 gr of vegan butter;
  • 130 gr of powder sugar;
  • zest of a 1/2 lemon;
  • 50 ml of water.

For filling:

  • For filling:
  • some apricot marmalade or jam;
  • some vegan hazelnut spread.


  • Cream the butter and powdered sugar with a mixer. Add grinded almonds, flour and water and mix it into a dough. Divide dough in 2 halves, then add zest of a half lemon into one half of the dough and knead it well. Wrap both pieces of dough into naylon foil and let it rest for 15-20 min.
  • With a help of a cake roller roll out the dough thick as is half the thickness of the finger. Cut out cookies with different molds, place them on the baking tray covered with a parchment paper. Bake cookies at 180 degrees Celsius from 10 -11 minutes, keep an eye on them because they should stay bright.
  • Cookies made with lemon zest - fill with apricot marmalade or jam. The rest of them fill with vegan hazelnut spread (you may want to put spread into the piping bag with attached noozle on, and apply spread on cookies). Some of cookies you may like to dust with some powdered sugar. Store in a dark cold place for up to 4 days.

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