Recipes Sweet

Gluten-free Linzer Cookies

February 22, 2017

The Linzer cookie is the best of Austrian food along the Sacher Torte. But as for all cookie recipes, it’s hard to find a way to turn a classic recipe into a gluten-free one. As always, it turns out crumbly or it simply doesn’t have the same amazing taste and you feel depressed for being on such a terrible diet… 😉 So for the sake of my beloved brother, I didn’t try the recipe as I found it and let him watch us eat delicious Linzer cookies full of gluten. After some tests with the dough I found out that just adding one more egg yolk would do the trick and I got an easy dough that tasted just like the real thing (I mean like a nice cookie full of gluten).

This recipe makes about 20 full Linzer cookies (40 parts) and I filled half with apricot jam, and the other half with raspberry jam. Both tasted amazing so I really can’t advise you one over the other. Just try both for a little variety 😉

Ingredients:

  • 256 gr Gluten-free all-purpose flour (I use Schär)
  • 76 gr Ground almonds
  • 144 gr Softened butter
  • 126 gr Sugar
  • 8 gr Vanilla sugar
  • 1 Egg + 1 egg yolk
  • Apricot jam + Raspberry jam
  • 60gr Powdered Sugar for dusting

Directions:

  1. In a small bowl, whisk together the flour and ground almonds. In a large mixing bowl, beat together softened butter and sugar until smooth, light, and fluffy. Beat in the egg and the extra egg yolk until completely incorporated.

     

  2. Divide the dough into half. Shape each half of the dough into discs about 2 cm thick. Wrap each disc in plastic wrap and place in the fridge for 2 hours to chill.
  3. Preheat oven to 180°c. Remove one disc of dough at a time, and roll out the dough to 0,4 – 0,3 cm thick. Using cookie cutouts for Linzer cookies, cut out an even number of whole shapes (for the bottom part), and cookie tops with decorative shape cut outs. If the dough is becoming warm, pace the cutouts onto a cookie sheet and place in the fridge for 10 minutes before baking.

     

  4. Bake cookies for 10-12 minutes per batch, rotating the cookie sheet halfway through baking. Let the cookies rest on the cookie sheet for 2-3 minutes before removing them and placing them onto a cooling rack to cool completely. Reroll any excess dough, and continue to cut out until all the dough is used.
  5. When the cookies are cool, spread jam onto the whole non-cutout cookie. Top with cut-out cookie and gently press the cookies together. Dust generously finished cookies with powdered sugar (or if you wish to keep the jam in the cutout powder-free, dust the top part into powdered sugar before assembling).

Enjoy!

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