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–+ servings

Gluten Free Linzer Cookies

These gluten free Linzer cookies are a stunning holiday treat with a buttery, nutty flavor and a peek of raspberry jam. Perfect for gifting or impressing guests.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine German
Servings 18 cookies
Calories 178 kcal
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Equipment

  • electric mixer
  • cookie cutters
  • Rolling Pin

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

Instructions
 

  • In a medium bowl, whisk together the blanched almond flour, gluten free 1-to-1 baking flour, ground cinnamon, and salt. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Let the assembled cookies set for 15 minutes before serving. Store in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1servingCalories: 178kcalCarbohydrates: 20gProtein: 2gFat: 10g
Keyword gluten-free, holiday cookies, linzer cookies, raspberry jam cookies
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