Gluten-free linzer cookies are a cookie version of the famous Linzer Torte, gluten-free, yet equally crumbly and fragrant, thanks to vanilla and cinnamon. Just 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 fillings with blueberry or currant jam. Also available in lactose-free version.
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- Difficulty: Easy
- Cost: Low Cost
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 8.5 tbsp butter
- 6.4 tbsp sugar
- 1 egg yolk
- 1.75 oz blanched almonds (or gluten-free almond flour)
- 3/4 cup flour (for gluten-free desserts)
- 1 tsp baking powder for gluten-free desserts
- vanilla
- 1 pinch ground cinnamon
- 1 pinch salt
- jam
Tools
- 2 Baking Sheets
- 1 Mixer
- 1 Bowl
Steps
Toast the blanched almonds in a static oven at 350°F for about 10 minutes. Remove and let cool. Once cooled, grind them with a mixer to obtain a flour.
In a bowl, mix the softened butter with sugar, salt, vanilla, and cinnamon. Beat with electric beaters until the mixture is smooth, then add the egg yolk.
Next, add the almond flour and sifted flour with the baking powder, then form a dough by hand and wrap it in plastic wrap. Let rest for an hour in the fridge.
Roll it out on a lightly floured work surface to a thickness of 1/5 inch. Cut out circles with a cookie cutter.
Place the cookies on a baking sheet lined with parchment paper.
Use a smaller star or heart-shaped cookie cutter to cut holes in the center of half the cookies.
Bake in a preheated static oven at 350°F for 15 minutes. Remove from the oven and let cool.
Dust the cookies with the center holes with powdered sugar. Fill the cookies without holes with raspberry jam and cover with the decorated disc.
ATTENTION: Consult the Italian Celiac Association guidelines and read the ingredients carefully to ensure they are free of gluten contamination.
Tips
The one-hour rest is essential for rolling out the shortcrust pastry.
The cookies keep for up to 10 days in a closed box.
For the lactose-free version, use lactose-free or vegetable butter like margarine.
For the lactose-free version, use lactose-free or vegetable butter like margarine.
For the lactose-free version, use lactose-free or vegetable butter like margarine.
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