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
- 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
- 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.