Gluten-Free Linzer Cookies

These beautiful, delicious, gluten-free cookies are named after the famous Austrian cake, the Linzer Torte. Like the torte, the cookies are made with ground nuts and are filled with a fruit jam.

Makes: 14 cookiesHands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Makes: 14 cookies

Ingredients

  • 1¼ cups brown rice flour
  • ¾ cup arrowroot starch
  • 3 Tbsp. blanched almond flour
  • 1 tsp. salt
  • 1 tsp. xanthan gum
  • 1 tsp. freshly grated lemon zest
  • 6 Tbsp. butter, softened
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup confectioners’ sugar
  • 1 jar (10 oz.) raspberry jam

Directions

  • Preheat oven to 350°F. Adjust racks to the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together brown rice flour, arrowroot starch, blanched almond flour, salt, xanthan gum, and lemon zest. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs and vanilla; stir until creamy. Add dry ingredients ½ cup at a time and stir together into a stiff dough.
  • On a work surface dusted with brown rice flour, roll out dough to between ¼" and ½" thick. Using round cookie cutters, cut out and even number of cookies. Using a smaller round cookie cutter, cut out the centers of half the cookies. Place cookies 1" apart on prepared baking sheets.
  • Bake for 10 minutes until cookies are barely brown at the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • To assemble cookies, dust tops of the cookies with the holes in the middle with confectioners’ sugar passed through a fine-mesh strainer. Spread 1–2 teaspoons jam over the bottom cookies (without the hole) and top with the cookies with hole, confectioners’ sugar side facing up.

Recipe Information

Makes: 14 cookies

Ingredients

  • 1¼ cups brown rice flour
  • ¾ cup arrowroot starch
  • 3 Tbsp. blanched almond flour
  • 1 tsp. salt
  • 1 tsp. xanthan gum
  • 1 tsp. freshly grated lemon zest
  • 6 Tbsp. butter, softened
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup confectioners’ sugar
  • 1 jar (10 oz.) raspberry jam

Directions

  • Preheat oven to 350°F. Adjust racks to the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together brown rice flour, arrowroot starch, blanched almond flour, salt, xanthan gum, and lemon zest. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs and vanilla; stir until creamy. Add dry ingredients ½ cup at a time and stir together into a stiff dough.
  • On a work surface dusted with brown rice flour, roll out dough to between ¼" and ½" thick. Using round cookie cutters, cut out and even number of cookies. Using a smaller round cookie cutter, cut out the centers of half the cookies. Place cookies 1" apart on prepared baking sheets.
  • Bake for 10 minutes until cookies are barely brown at the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • To assemble cookies, dust tops of the cookies with the holes in the middle with confectioners’ sugar passed through a fine-mesh strainer. Spread 1–2 teaspoons jam over the bottom cookies (without the hole) and top with the cookies with hole, confectioners’ sugar side facing up.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat7g
Saturated Fat3g
Cholesterol40mg
Sodium250mg
Total Carbohydrate59g
Dietary Fiber2g
Sugars41g
Protein2g