The gluten-free linzer cookies are made with a mix of natural flours: rice, corn, and sorghum. Made with sunflower oil, they are also suitable for those who are lactose intolerant. Soft and delicious, these cookies are perfect for breakfast, filled with jams, preserves, cocoa cream, or even nut butters for the more indulgent. Try the hazelnut linzer cookies version as well.
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- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 252.74 (Kcal)
- Carbohydrates 30.03 (g) of which sugars 11.62 (g)
- Proteins 3.20 (g)
- Fat 13.86 (g) of which saturated 1.75 (g)of which unsaturated 11.40 (g)
- Fibers 0.67 (g)
- Sodium 14.41 (mg)
Indicative values for a portion of 58 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 7.75 oz sugar
- 1.06 cups sunflower oil
- 1.06 cups gluten-free whole grain rice flour
- 0.56 cups gluten-free rice flour
- 1.25 cups gluten-free corn flour (very fine)
- 0.63 cups gluten-free sorghum flour
- 1 vanilla pod
Tools
- 2 Bowls
- 1 Baking tray
- 1 Sieve
- 1 Whisk
- 1 Cookie cutter Or round biscuit cutter
Preparation
Sift all the flours into a bowl and set aside. In another bowl, add the eggs with the vanilla and sugar. Mix well with a whisk and add the oil. Work for 5 minutes until forming a smooth cream.
Combine the flour mix and knead quickly. Form a dough ball and wrap it in cling film, let rest for 30 minutes in the fridge.
Roll out the dough on a work surface floured with rice flour to 0.2 inches. Cut the cookies with a 4-inch cookie cutter or glass.
For half of the cookies, use a smaller cookie cutter to form a ring.
Bake in a preheated static oven at 340°F for 15 minutes. Let cool.
Fill with jam or hazelnut cream and sprinkle with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
The shortcrust pastry can rest in the fridge overnight.
They keep for up to 7 days at room temperature.
They can be flavored with lemon zest.
They can be flavored with lemon zest.
The shortcrust pastry can be made with a mixer or even better with a food processor.
The shortcrust pastry can be made with a mixer or even better with a food processor.
The shortcrust pastry can be made with a mixer or even better with a food processor.
The shortcrust pastry can be made with a mixer or even better with a food processor.
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