Description
Gluten-Free Linzer Cookies are delicate almond-flavored shortbread sandwiches filled with raspberry jam, perfect for holidays or any special occasion. This easy recipe uses gluten-free flour and finely chopped almonds to create tender, festive cookies dusted with powdered sugar.
Ingredients
Scale
Cookies
- 1 cup butter or dairy-free butter (room temperature)
- ⅔ cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups gluten free all purpose flour with xanthan gum (we used GFJules)
- 1 cup finely chopped almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Filling and Topping
- 1 cup raspberry jam or jam of choice
- ½ cup powdered sugar for dusting
Instructions
- Prepare the dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and finely chopped almonds. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll out.
- Roll and cut cookies: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a Linzer cookie cutter or two different-sized round cutters to cut an equal number of bottom cookies and top cookies with a small window in the center.
- Bake: Place the cookies on a parchment-lined baking sheet and bake for 10 minutes or until the edges are just lightly golden. Allow to cool completely on a wire rack.
- Assemble cookies: Spread about 1 teaspoon of raspberry jam onto each bottom cookie. Dust the top cookies with powdered sugar, then gently place them on top to create a sandwich.
- Serve and store: Enjoy immediately or store the cookies in an airtight container at room temperature for up to one week.
Notes
- Use room temperature ingredients for better dough consistency.
- Chill the dough well to make rolling and cutting easier.
- Substitute raspberry jam with other fruit jams if desired.
- Dusting powdered sugar after assembling prevents melting from the jam.
- This recipe makes approximately 48 cookies; it can be halved easily.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 30 mg
