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I love linzer cookies. Ā My husbandĀ reallyĀ likes linzer cookies (although he forgot what they were until I reminded him that I had previously made them with this recipe). Ā The holidays were quickly approaching and I wanted to introduce my gluten sensitive little one to these treats as well. Ā I decided to make gluten free sugar or linzer cookies because hey, who doesn’t like cookies and jam right?
I tested these cookies a few times. Ā Finally, I was happy with the consistency and taste of these gluten free cookies.Ā As usual, the dough was sticky unless I practically froze it and kept it chilled when I wasn’t actively rolling it and cutting it. Ā It was also easier to cut out the cookie ring shapes directly on the silpat mat (lifesaver for cookie bakers). Ā I would them take out the centers, chill, and reroll the scraps. Ā These cookies wereĀ light and crumbly. Ā They were perfect as sugar cookies with a touch of icing or linzer cookies with a dollop of jam. Ā I’m glad to add these as aĀ gluten free dessert staple!
Ingredients
- 1/3 cupĀ blanchedĀ almond flour
- 2 1/2 cupsĀ gluten freeĀ flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup butter
- 3/4 cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon lemon zest (roughly 1/2 lemon)
- 3/4 teaspoon lemon juice
- 1Ā teaspoon vanilla extract
- Fruit preserves – I like St. Dalfour because it’s sweetened only with grape juice!
- Confectioner’s sugar (optional)
- About 20-25 cookies
Special Equipment
- Silpat mat or parchment paper, cookie sheet
Preparation
- BeatĀ sugar and butter in large bowl until fluffy.
- Add in egg, egg yolk, lemon peel, vanilla extract, and lemon juice.
- In a separate bowl milk almond flour, gluten free flour, salt, and cinnamon.
- Mix flour mixture into butter mixture. Gather dough into ball.
- Divide into 2 pieces. Flatten each into disk and wrap in plastic. Chill at least 1 hour and up to 2 days in refrigerator or freezer.
- Remove dough from refrigerator.
- Preheat oven to 325Ā°F. Line 2 large baking sheets with parchment paper or silicone mat. Roll out 1 dough piece between sheets of waxed paper or parchment to scant 1/4-inch thickness, sprinkling dough with flour to prevent sticking and occasionally peeling off top paper to remove wrinkles.
- Using 2-inch or 3-inch diameter fluted cutter, cut out cookies. Transfer to prepared sheets, spacing 1/2 inch apart. Gather dough scraps and reroll, cutting out more cookies and placing on sheets. Refrigerate or freeze dough in between rolling each batch. Ā This makes the dough much easier to use!
- Use the smaller cookie cutter on the baking sheet and cutĀ out centers from half of cookies, making rings. Gather centers as scraps.
- Bake cookies 5 minutes. Reverse sheets; bake cookies until light golden, about 6 minutes longer. Cool cookies on sheets 2 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
- Slather jam on one cookie and cover with a cookie ring. Ā Dust with a little confectioner’s sugar for a little extra sweet treat.
These look like they turned out great. My nan used to make a linzer torte, I never could try it since it was a bit sugary for me but these sounds delicious. and this is a nice recipe for gluten-intolerant folks. Wishing you a happy new year! <3 xo
FASHION TALES
Those cookies look delicious, and I love that the recipe is gluten free š
Love this amazing blog, truly inspiring, thank you very much for the recipe, cannot wait to try it. Happy new year 2017!!!
xxx
http://www.noragouma.com
Oooh these look so gooooood! Noms! I think these are called something else over here, but I don’t know exactly what. Regardless they’re delicious and I need to make these ASAP!
Happy New Year!
Sxx
http://www.daringcoco.com
Happy New Year lovely!! these look amazing :)) will have to try making these sometime :))
These look absolutely delicious! You are a very good baker! You’ve made some delicious treats over the years.
http://www.averysweetblog.com/