A perfect night to test an original Austrian Linzer Cookie recipe converted into Gluten-Free Deliciousness!
One of my very favorite cookie recipe that I’ve converted into a gluten-free alternative. I used homemade blueberry jam, but feel free to use any other jam of your choice! My next batch will be filled with colors using blueberry, raspberry, black currant, orange, and just because I love Nutella, I will be making some with that delicious spread as well!
Below is the recipe. Enjoy!!
Yields: 15 to 20 Sandwich Cookies - depends on size
1 1/4 cup gluten-free 1:1 baking flour, sifted
1 1/2 teaspoons baking powder, sifted
3/4 teaspoons baking soda, sifted
1/4 teaspoon xanthin gum, sifted (https://amzn.to/3ne0h1W)
1/2 teaspoon sea salt
1 stick of unsalted butter (8 tablespoons), softened
1/4 cup powdered sugar
1/4 cup caster superfine baker’s sugar (https://amzn.to/36IqCz1)
1 tablespoon almond milk (or any milk of your choice) 1 teaspoon lemon juice
2 teaspoons lemon zest
2 teaspoons vanilla
1/2 cup almond flour
Jam of your choice or Nutella (https://amzn.to/3gHNB0D)
Powdered sugar, for dusting
In a mixing bowl, sift together gluten-free flour, baking powder, baking soda, xanthin gum, salt and mix well. Set aside.
Using a stand-up mixer with paddle attachment, beat butter until smooth (about 2 to 3 minutes). Add sugars and beat until pale and fluffy (about 8 to 10 minutes).
Scrape down the sides of the bowl and add egg, milk, lemon juice, lemon zest, vanilla and mix until well combined. Add almond flour and mix just until combined.
Slowly add flour mixture to the bowl and mix just until combined. Turn dough onto a plastic wrap and flatten into a 5 inch disk. Wrap in plastic tightly and refrigerate for at least 1 hour or up to 2 days.
Preheat oven to 355 degrees F and prepare 2 large baking sheets lined with parchment paper.
Remove dough from the refrigerator and let sit at room temperature for 15 to 20 minutes. Place dough in between 2 pieces of parchment paper and roll out dough into about a 1/4 inch thick sheet. Cut an even number of cookies with a cookie cutter of you choice and use a smaller cutter to cut a shape out of the center of half of the cookies.
Bake for 10 to 12 minutes or until they are lightly browned on the bottom.
Transfer cookies to a cooling rack to cool completely.
Depending on the size of your cookie, spread 1/2 to 1 teaspoon of jam onto the bottom cookies and add the cut-out cookie on top. Dust with powdered sugar.
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