Nutrition Facts
8 servings
8
Vegan King Cookie Recipe
Enjoy this vegan King's Cookie. A tasty and original suggestion for Epiphany: a giant cookie in the shape of a king's cake. The traditional puff pastry is replaced by cookie dough filled with almond cream and chocolate chips, all sprinkled with slivered almonds, and what a delight! Soft, melting, and a bit crunchy on the edges, this King's Cookie is a true treat!
For the cookie dough
115 Margarine with 70% fat content
50 Brown sugar
50 White sugar
55 Soy yogurt
1 Vanilla extract
1 pinch Salt
215 Type 45 or Type 55 flour
1 Baking powder
For the almond cream
40 Vegetable margarine
30 Powdered sugar
A few drops of bitter almond extract.
50 Almond powder
25 Plain soy yogurt
10 Cornstarch
For the finishing touches
50 Dark chocolate chips
Sliced almond
Directions
1
Preparation of the two cookie dough disks: Melt the margarine (be careful, it should be warm before being mixed with the other ingredients later). Add the sugars, yogurt, vanilla extract, and salt, then mix well. Combine the flour and baking powder (or baking soda), then add them to the previous mixture and mix again quickly without overworking the dough.
2
Divide the dough in two and roll them out independently between two sheets of parchment paper. In each of them, cut out a circle of about 24 cm in diameter using a pastry ring (or a plate or something similar). Thus, you should obtain two identical circles. Freeze the whole thing for at least 1 hour.
3
Meanwhile, prepare the almond cream: In a bowl or in the mixing bowl of your stand mixer using the paddle attachment, mix together the margarine, sugar, and bitter almond extract until you achieve a creamy texture. Add the almond flour, yogurt, and cornstarch, and mix again until everything is well combined. Cover and set aside at room temperature.
4
When the two cookie dough discs are sufficiently frozen (you should be able to handle them easily), proceed to assemble and bake: Preheat the oven to 180°C. On a baking sheet lined with a silicone mat or parchment paper, place the first cookie dough disc. Spread the almond cream on top, making sure to leave 2 cm of “empty” dough all around. Sprinkle with chocolate chips (and place a bean if you wish). Gently place the second cookie dough disc on top. Seal the edges by pressing all around with your fingers, then use a knife to make small cuts all around the edge of the cookie. Sprinkle with slivered almonds.
5
Bake for about 25 minutes (cooking time may vary depending on the oven, so keep an eye on it); the cookie is ready when the edges are nicely golden. When you take it out of the oven, the cookie may seem soft and not fully cooked, but that's normal, so don't worry. It will harden and be perfect after cooling! Let it cool slightly before tasting.
6
To finish, find this recipe on my blog: https://perleensucre.com/cookie-des-rois-vegan/
Ingredients
For the cookie dough
115 Margarine with 70% fat content
50 Brown sugar
50 White sugar
55 Soy yogurt
1 Vanilla extract
1 pinch Salt
215 Type 45 or Type 55 flour
1 Baking powder
For the almond cream
40 Vegetable margarine
30 Powdered sugar
A few drops of bitter almond extract.
50 Almond powder
25 Plain soy yogurt
10 Cornstarch
For the finishing touches
50 Dark chocolate chips
Sliced almond
Directions
Directions
1
Preparation of the two cookie dough disks: Melt the margarine (be careful, it should be warm before being mixed with the other ingredients later). Add the sugars, yogurt, vanilla extract, and salt, then mix well. Combine the flour and baking powder (or baking soda), then add them to the previous mixture and mix again quickly without overworking the dough.
2
Divide the dough in two and roll them out independently between two sheets of parchment paper. In each of them, cut out a circle of about 24 cm in diameter using a pastry ring (or a plate or something similar). Thus, you should obtain two identical circles. Freeze the whole thing for at least 1 hour.
3
Meanwhile, prepare the almond cream: In a bowl or in the mixing bowl of your stand mixer using the paddle attachment, mix together the margarine, sugar, and bitter almond extract until you achieve a creamy texture. Add the almond flour, yogurt, and cornstarch, and mix again until everything is well combined. Cover and set aside at room temperature.
4
When the two cookie dough discs are sufficiently frozen (you should be able to handle them easily), proceed to assemble and bake: Preheat the oven to 180°C. On a baking sheet lined with a silicone mat or parchment paper, place the first cookie dough disc. Spread the almond cream on top, making sure to leave 2 cm of “empty” dough all around. Sprinkle with chocolate chips (and place a bean if you wish). Gently place the second cookie dough disc on top. Seal the edges by pressing all around with your fingers, then use a knife to make small cuts all around the edge of the cookie. Sprinkle with slivered almonds.
5
Bake for about 25 minutes (cooking time may vary depending on the oven, so keep an eye on it); the cookie is ready when the edges are nicely golden. When you take it out of the oven, the cookie may seem soft and not fully cooked, but that's normal, so don't worry. It will harden and be perfect after cooling! Let it cool slightly before tasting.
6
To finish, find this recipe on my blog: https://perleensucre.com/cookie-des-rois-vegan/
Notes
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