Name: Gluten-Free Linzer Cookies
Prep time: 30 min
Cuisine: Italian
Ingredients: 4 oz butter (lactose-free with lactose less than 0.01% or margarine); 2/3 cup sugar; 1 egg yolk; 1.75 oz blanched almonds (or gluten-free almond flour); 3/4 cup flour (for gluten-free pastries); 1 tsp baking powder (gluten-free); vanilla; 1 pinch ground cinnamon; 1 pinch salt; jam

The gluten-free Linzer cookies are a cookie version of the famous Linzer Torte, gluten-free but equally crumbly and fragrant, thanks to vanilla and cinnamon. Like the Linzer Torte, they are filled with raspberry jam, and there are several variations in the ingredient list, from hazelnut flour instead of almond flour, to brown sugar and even in the filling with blueberry or currant jam. As always, in parentheses, the lactose-free version, and I also filled some cookies with apricot jam, and I must say they are delicious.

Check out other gluten-free Christmas recipes:

Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter

Ingredients

4 oz butter (lactose-free with lactose less than 0.01% or margarine)
2/3 cup sugar
1 egg yolk
1.75 oz blanched almonds (or gluten-free almond flour)
3/4 cup flour (for gluten-free pastries)
1 tsp baking powder (gluten-free)
vanilla
1 pinch ground cinnamon
1 pinch salt
jam

Tools

2 Baking Sheets
1 Mixer
1 Bowl

Steps

Toast the blanched almonds in the oven at 350°F for about 10 minutes. Remove them from the oven and let them cool. Once cool, grind them in a mixer until you obtain a flour.
In a bowl, combine the softened butter with sugar, salt, vanilla, and cinnamon. Beat with electric beaters until the mixture is smooth, then add the egg yolk.
Then add the almond flour and the sifted flour with baking powder, and by hand, form a dough and wrap it in plastic wrap. Let it rest for an hour in the fridge.
Roll it out on a lightly floured work surface to a thickness of 1/4 inch. Cut out discs using a cookie cutter.
Place the cookies on a baking sheet lined with parchment paper.
Use a smaller cookie cutter in the shape of a star or heart to cut holes in the center of half of the cookies.
Bake in a preheated static oven at 350°F for 15 minutes. Remove and let cool.
Dust with powdered sugar only the cookies with the center hole. Fill the cookies without a hole with raspberry jam and cover with the decorated disc.