Gluten-Free Linzer Cookie
Delight in the elegant simplicity of Gluten-Free Linzer Cookies, a classic treat reimagined for those with gluten sensitivities. These delicate, melt-in-your-mouth cookies feature a blend of almond flour and gluten-free all-purpose flour, giving them a tender, nutty texture that pairs perfectly with the bright burst of raspberry jam nestled between each layer. A hint of lemon zest adds a refreshing lift, while a dusting of powdered sugar lends a festive finish. Perfect for holiday celebrations or as a sweet gift, these cookies are not only visually stunning with their cut-out centers but also irresistibly delicious. Easy to make with a bit of chilling and rolling, these gluten-free Linzer cookies are sure to become a timeless favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Gluten-free all-purpose flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, room temperature
- 0.5 cup Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.5 cup Raspberry jam
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the egg yolk, vanilla extract, and lemon zest to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft and a bit sticky.
Divide the dough into two portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
Once the dough is firm, place one portion on a lightly floured surface (using gluten-free flour) and roll it out to a 1/4-inch thickness.
Use a 2-inch round cookie cutter to cut out cookies. Use a smaller 1-inch cutter to cut out the centers of half of the cookies. These will be the top cookies.
Transfer the cookies to the prepared baking sheets, spacing them 1 inch apart.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Spread about 1 teaspoon of raspberry jam onto the bottom (flat side) of the whole base cookies.
Lightly dust the tops of the cut-out cookies with powdered sugar.
Place the sugar-dusted cookies on top of the jam-spread cookies to sandwich them together.
Allow the cookies to sit for at least an hour to let the jam set before serving.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 342.4 g | 125% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 201.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 386 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
