Name: Gluten Free Linzer Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 120 min
Ingredients: 1 1/2 cups Blanched Almond Flour; 1 cup Gluten Free 1-to-1 Baking Flour; 1/2 tsp Ground Cinnamon; 1/4 tsp Salt; 3/4 cup Unsalted Butter, softened; 2/3 cup Granulated Sugar; 1 Large Egg Yolk; 1 tsp Vanilla Extract; 1/2 tsp Almond Extract; 1 tsp Lemon Zest; 1/2 cup Seedless Raspberry Jam; Powdered Sugar, for dusting

These gluten free linzer cookies are one of my favorite holiday treats to make. They look fancy and impressive, but they’re actually pretty simple to put together.

If you’ve never had a linzer cookie before, it’s basically two buttery cookies sandwiched together with jam. The top cookie has a little window cut out so you can see the jam peeking through. So pretty.

This version uses a mix of almond flour and gluten free baking flour, which gives them that classic tender, nutty texture linzer cookies are known for. You really can’t tell they’re gluten free.

The hint of cinnamon, almond extract, and lemon zest makes the flavor just right. Not too sweet, not too plain. And the raspberry jam in the middle ties everything together perfectly.

They’re great for sharing, gifting, or just keeping in a container on your counter for whenever you want something sweet.

Why You’ll Love This Recipe

Perfect for Gluten Free Baking – These Linzer cookies use a smart combo of blanched almond flour and gluten free 1-to-1 baking flour, so they taste just as buttery and delicate as the classic version without any gluten.

They Look Absolutely Stunning – With the little window on top showing off that bright raspberry jam and a generous dusting of powdered sugar, these cookies look like they came straight from a fancy European bakery.

Amazing Flavor Combo – The almond extract, vanilla, lemon zest, and cinnamon all work together with the raspberry jam to give you layers of flavor in every single bite.

Naturally Nutty and Rich – Blanched almond flour gives these cookies an authentic, tender texture and a subtle nutty taste that you honestly can’t get from regular wheat-based Linzer cookies.

Ingredients

1 1/2 cups Blanched Almond Flour
1 cup Gluten Free 1-to-1 Baking Flour
1/2 tsp Ground Cinnamon
1/4 tsp Salt
3/4 cup Unsalted Butter, softened
2/3 cup Granulated Sugar
1 Large Egg Yolk
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 tsp Lemon Zest
1/2 cup Seedless Raspberry Jam
Powdered Sugar, for dusting

How to Make

Step 1

In a medium bowl, whisk together the blanched almond flour, gluten free 1-to-1 baking flour, ground cinnamon, and salt. Set aside.

Step 2

Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy. Beat in the egg yolk, vanilla extract, almond extract, and lemon zest until combined.

Step 3

Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms. Divide the dough in half, flatten each piece into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.

Step 4

Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll out one disc of dough between two sheets of parchment paper to about 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out shapes and place them on the prepared baking sheets. These will be the bottom cookies. Repeat with the second disc, but use a smaller cutter to cut out a window in the center of each. These will be the tops.

Step 5

Bake all cookies for 10-12 minutes, until the edges are just barely golden. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 6

Dust the window cookies generously with powdered sugar. Spread about 1 teaspoon of raspberry jam on each solid bottom cookie, then gently press a powdered sugar window cookie on top to form sandwiches.

Step 7

Let the assembled cookies set for 15 minutes before serving. Store in an airtight container at room temperature for up to 4 days.

Helpful Tips

Chill the Dough Long Enough

The recipe says at least 1 hour in the fridge, and that’s the minimum. If your dough still feels soft or sticky when you take it out, put it back for another 20-30 minutes. Gluten free dough with almond flour is softer than regular dough, so it really needs that chill time to firm up.

If you try to roll it out while it’s still too soft, the cookies won’t hold their shape when you cut them, and the window cutouts on the tops will close up in the oven. Cold dough is the difference between clean, pretty cookies and a messy situation.

If at any point during rolling or cutting the dough starts getting too warm and sticky, just slide the whole parchment sheet onto a baking sheet and pop it back in the fridge for 10 minutes.

Roll Between Parchment Paper

The recipe mentions rolling between two sheets of parchment paper, and this step matters a lot. Gluten free dough tends to stick and crumble more than regular dough, so rolling it directly on a countertop – even a floured one – usually ends in frustration.

Peel back the top sheet of parchment every few rolls to make sure it’s not wrinkling into the dough. If it does wrinkle, just smooth it out and keep going. This method gives you a nice even sheet of dough without adding extra flour that could dry out the cookies.

Handle the Cutouts Gently

These cookies are more delicate than regular butter cookies because almond flour doesn’t have gluten to hold things together. When you transfer the cut shapes to the baking sheet, use a thin offset spatula or even a butter knife to carefully lift each one off the parchment.

The window cookies – the tops with the cutout centers – are especially fragile. Take your time with those. If one breaks before baking, just press the dough back together gently or re-roll it with the scraps.

Speaking of scraps, you can gather them all together, press them into a disc, chill again for about 20 minutes, and re-roll to get a few more cookies out of the batch.

Frequently Asked Questions

Can I use a different jam instead of raspberry?

Absolutely. Strawberry, apricot, and blackberry jam all work beautifully in Linzer cookies. Apricot is actually a very traditional choice in classic Linzer recipes, so it pairs perfectly with the almond flavor in the dough.

Just make sure whatever jam you pick is seedless and fairly thick. If your jam is on the runny side, you can simmer it in a small saucepan for a few minutes to thicken it up before spreading it on the cookies.