Description
Delightfully festive gluten-free Linzer cookies made with almond-flavored shortbread dough and filled with raspberry jam. Perfectly crumbly and dusted with powdered sugar, these cookies are ideal for holidays, Valentine's Day, or any special occasion when you crave a pretty and delicious treat.
Ingredients
Scale
Cookie Dough
- 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
Assembly
- 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, followed by the vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Stir in the finely chopped almonds to evenly distribute.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overworking the dough to maintain tenderness.
- Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll out and shape.
- Preheat oven and prepare baking sheets: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Roll out dough: On a lightly floured gluten-free surface, roll out the chilled dough to about ¼ inch thickness.
- Cut shapes: Use cookie cutters to cut out your cookies. For the top cookies, cut out a small shape in the center (like a heart or circle) to create the classic Linzer cookie look.
- Bake: Place cookies on the prepared baking sheets and bake for 10 minutes or until edges are lightly golden. Remove from oven and let cool completely on wire racks.
- Assemble cookies: Spread about one teaspoon of raspberry jam onto the bottom cookie. Top with the cookie with the cutout hole, gently pressing to sandwich them together.
- Dust with powdered sugar: Generously sift powdered sugar over the top of the assembled cookies for a beautiful finish.
Notes
- You can substitute raspberry jam with any jam of your choice for variety.
- Use dairy-free butter if you prefer a dairy-free or vegan option.
- Ensure your gluten-free flour blend contains xanthan gum to help with structure.
- The dough halves well, so you can freeze half for later use.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Be gentle when sandwiching the cookies to avoid breaking the delicate tops.
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: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
