Genuine Gluten Free Linzer Cookies

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Prep Time : 25 minutes

Cook dinner Time : 30 minutes

Discover ways to make genuine gluten free linzer cookies with a young, melt-in-the-mouth cookie dough and candy, tangy jam filling.

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Gluten free Austrian Linzer cookies are surprisingly simple to bake to perfection. This conventional Austrian cookie, also called Spitzbuben, encompasses a cookie dough that is an ideal melt-in-the-mouth mix of sugar cookie and shortbread. And the filling of sweet-tart raspberry jam provides a festive, fruity burst of taste.

Round linzer cookies filled with jam with powdered sugar on top on tray

Based mostly on the timeless Viennese Linzer torte, Linzer cookies are nut-based buttery sandwich cookies with a cutout on the highest. Inside, and peaking by way of the cutout, you may discover splendidly candy preserves, often raspberry or apricot. And, in fact, they’re then dusted with confectioner’s sugar.

They are often any form, from a plain spherical cookie cutter to fluted, snowflakes, hearts, or stars. You are solely restricted by what cookie cutters you may have.

What makes this recipe so particular?

Actually, that is one among my absolute favourite vacation cookie recipes. It is so easy to make and the ensuing cookies are simply attractive, in each style and look.

The jam peaking by way of the window makes them look form of like stained glass cookies, and the sweetness of the jam completely balances the delectable hazelnut cookie taste with out being overwhelmingly candy.

And the massive distinction – I exploit hazelnuts, not almonds! I break with custom and use roasted hazelnuts as an alternative of almonds as a result of they carry a greater depth of taste and extra buttery style.

Critically, if you strive the hazelnut model, you may by no means need to return to the almond.

Nevertheless, if you wish to persist with the unique, then simply change out the hazelnuts within the recipe one-for-one with roasted, blanched almonds.

Blanched whole hazelnuts in small white bowl

Professional tricks to make the perfect gluten free Linzer cookies

I’ve acquired a number of ideas so that you can make sure that your gluten free Linzer cookies are at all times successful.

Easy methods to retailer Linzer cookies

You’ll be able to retailer the baked cookies, unassembled, within the freezer. Wrap them tightly or place in a freezer secure container and place gently within the freezer. Then, simply seize them and allow them to thaw for a bit earlier than you add the jam and assemble.

And you’ll freeze the uncooked dough itself in a block. Simply wrap it tightly and place within the freezer, and provides it loads of time to thaw and soften earlier than continuing with the remainder of the recipe directions.

The dough lasts for as much as per week within the fridge so long as you wrap it tightly. Then, if you need to bake the cookies, you simply let the dough sit on the aspect for half an hour to melt up a bit. Then simply comply with the remainder of the recipe.

Retailer the completed cookies in an hermetic glass container at room temperature in order that they do not take in moisture and lose their crisp-crumbly texture. They’re going to preserve for as much as per week.

Ideas for reducing out Austrian Linzer cookies

Be mild when rolling the dough because it’s fairly delicate. Roll the sheets of dough between items of parchment paper.

Roll the dough when it is at cool room temperature till it is about 1/4-inch thick, or a tiny bit thicker. Any thinner and the cookie-to-jam ratio shall be all flawed, and the cookies too fragile.

In case you’re rolling out the dough when it is heat, make certain to not press too firmly with the rolling pin or your dough will turn into too skinny, too quick. If it is too chilly, rolling shall be too tough.

Be sure you roll it between the sheets of parchment (plastic wrap will depart too many creases) or your rolling pin will keep on with the dough. Your cookies will not have a clean floor even once they’re baked.

Then, after reducing the shapes and earlier than transferring the cookies, chill the formed dough, so it is extra secure to maneuver to the baking sheet.

Maintain the little middle cutouts and use them to your style testers who should strive every part the second it is baked. Or use them as little ice cream toppers.

Raw linzer cookie rounds some with cutouts on white paper on tray

Assembling these gluten free Christmas cookies

Watch out if you’re assembling your new favourite vacation cookie. And never simply because this recipe makes use of gluten free flour. Due to the construction of the dough, the cookies are pretty fragile, in order that they’ll crack in the event you apply a lot strain if you’re including the highest cookie.

Grinding the nuts

In case you’re grinding nuts to make your individual flour (which is very easy as you may see beneath), watch them intently and do not allow them to go too far. You need them to be positive however crumbly. In case you preserve pulsing them for too lengthy, you may find yourself with a paste (which makes lovely praline) after which a nut butter.

Dealing with the gluten free dough

One of the best ways to deal with the dough is to roll it out between parchment rounds as quickly because the dough is made, at room temperature. Then, reduce out rounds, take away the surplus dough across the rounds (saving it to reroll), and chill the rounds earlier than transferring them to the baking sheet.

As soon as the rounds attain the baking sheet, in the event that they’ve solely been chilled for 20 minutes, it’s best to have the ability to reduce out the facilities simply.

In case you’ve gone too far and the dough is simply too chilly, simply let it heat at room temperature a bit. This holds doubly true for reducing out the facilities of half of the uncooked cookie rounds, as making an attempt to chop out small holes in dough that is very chilly will end in a cookie that cracks in a number of instructions.

Baked linzer cookies some with cutouts on white paper on tray

My recipe for gluten free Linzer cookies is ideal for my household, simply the best way it’s. However you may make your individual tweaks to get it to the proper taste to your personal tribe. You do should train some warning, because the dough itself is temperamental, so it is advisable watch out what you alter.

The dough

Can you alter the flour?

Sure, you’ll be able to change the flour, however watch out. Utilizing something apart from a well-balanced all-purpose gluten free flour can change the feel of the cookies.

What nuts can I exploit?

Genuine Austrian Linzer cookies use almonds and almond extract, however I desire hazelnuts. You should utilize both.

You may experiment with different nuts, however I have never tried, and also you’d want to seek out one thing that works with the jam and has an identical oil content material to almonds and hazelnuts. Macadamia nuts are a possible possibility, since they’re buttery like hazelnuts, however they’re even softer, so you may should watch out when grinding them to not make a paste!

Linzer cookie ingredients in small bowls

The filling

What you utilize for the filling is as much as you. Historically, these gluten free Christmas cookies are crammed with apricot or raspberry jam, however if you need one thing sweeter, go along with strawberry jam or, for a tarter taste, go along with black currant preserves. Simply be sure you use one thing seedless, to keep away from any disagreeable texture in these clean, buttery cookies.

You may additionally ditch the fruit altogether and go for a chocolate ganache filling, salted caramel, or chocolate peanut butter.

The High

For the highest, you’d often use confectioners’ or powdered sugar (icing sugar), however in the event you’re making an attempt to cut back your sugar consumption, you’ll be able to strive powdered erythritol, inulin, or Swerve powdered sugar.

In case you’ve gone with a fruity filling, you’ll be able to add a bit of zing by sprinkling over only a contact of orange or lemon zest, too.

4 Linzer cookies on a small white plate

FAQs

Gluten free or not, Linzer cookie dough begins out very comfortable, which is why it is advisable refrigerate it for an hour or so. This lets it agency up, so you’ll be able to work with it and get good, clear cuts. Refrigerating additionally helps the cookies maintain their form as soon as within the oven, and makes the rounds simpler to switch to the baking sheet with out their stretching and bending.

What nationality are Linzer cookies?

Linzer cookies originated in Austria. Particularly, they’re a twist on the standard Linzer torte, which comes from the Austrian metropolis of Linz.

How do you retain Linzer cookies crisp?

Linzer cookies want to remain crisp or they lose a few of their magic. So, if you’re executed with the vacation cookie tray, preserve the remaining cookies in an hermetic glass container at room temperature, since plastic will trigger them to soak up moisture.

How lengthy do Linzer cookies keep recent?

If stored in an hermetic container at room temperature, Linzer cookies will keep recent for as much as per week. Relying on the filling, you can too freeze the stuffed cookies, then thaw and dirt with powdered sugar if you need them.

Can I make a vegan gluten free model of Linzer cookies?

Sure, you may make gluten free vegan Linzer cookies. Substitute the butter for plant-based vegan butter, however not the comfortable spreadable type. Go for a butter block that is extra like conventional butter. My favourite manufacturers are Soften and Miyoko’s Kitchen.

For the egg, substitute a chia or flax egg. To make this recipe, I might use 1 tablespoon of floor chia and 1 tablespoon of lukewarm water. Combine and depart it for 10 minutes to gel, then add it to the recipe instead of the egg.

Make certain that your sugars are made with out bone char, too, if you would like to make these strictly vegan.

Broken linzer cookie on small white plate with cup of tea in background
hazelnuts being grinded

Genuine Gluten Free Linzer Cookies | Simple Crowd-Pleasing Recipe

Discover ways to make genuine gluten free linzer cookies with a young, melt-in-the-mouth cookie dough and candy, tangy jam filling.

Course: Cookies, Dessert

Delicacies: Austrian

Prep Time: 25 minutes

Cook dinner Time: 30 minutes

Yield: 24 cookies

Creator: Nicole Hunn

Substances

  • 5 ounces uncooked hazelnuts (or roasted, blanched hazelnuts)
  • 2 ½ cups (350 g) all goal gluten free flour mix (I used Higher Batter; please click on through for information on applicable blends)
  • 1 teaspoon xanthan gum (omit in case your mix already accommodates it)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon floor cinnamon
  • ½ cup (109 g) packed mild brown sugar
  • 16 tablespoons (224 g) unsalted butter at room temperature
  • 1 (50 g (weighed out of shell)) egg at room temperature, crushed
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar for dusting
  • ½ cup seedless raspberry jam

Directions

Roast the hazelnuts.

  • In case your hazelnuts are uncooked, it’s essential to first roast them and take away their skins.

  • Preheat your oven to 350°F and put aside a clear tea towel.

  • Place the hazelnuts in a single layer on a rimmed baking sheet, and place within the middle of the preheated oven. Roast for 10 minutes, or till aromatic.

  • Take away the hazelnuts from the oven and place them instantly within the middle of the tea towel, cowl the hazelnuts with the towel and rub vigorously from the surface of the towel to take away the skins of the hazelnuts.

  • Permit the hazelnuts to chill.

Grind the hazelnuts.

  • Place the peeled and roasted hazelnuts within the bowl of a meals processor fitted with the metal blade or a blender, and pulse or mix till finely floor (stopping wanting making a paste).

  • Decrease the oven temperature to 325°F.

Make the cookie dough.

  • In a big bowl, place the flour, xanthan gum, baking powder, salt, and cinnamon and whisk to mix nicely.

  • Add the bottom hazelnuts and brown sugar, and blend to mix nicely, breaking apart any lumps within the brown sugar.

  • Add the butter, egg, and vanilla, and blend to mix as a lot as attainable. Then, utilizing clear, dry fingers, kneadi the cookie dough to deliver it collectively. The dough ought to come collectively and be comfortable however thick.

  • Divide the dough into two equal parts. Cowl one portion in plastic wrap so it doesn’t dry out, and set it apart.

Roll out the cookie dough.

  • Place the remaining portion of cookie between two sheets of parchment paper, and roll out about ¼ inch thick, if not a tiny bit thicker.

Lower out the cookies.

  • Take away the highest piece of parchment paper, and reduce out 24 rounds of dough with a 2 inch diameter cookie cutter.

  • Peel away the surplus cookie dough across the rounds, and set it apart to reroll.

  • With out transferring the cutouts, place them, nonetheless on the parchment, on a flat floor and place it within the freezer till agency sufficient to deal with with out tearing (about 20 minutes).

  • Place the rounds 1 inch aside on a the ready baking sheet.

  • Repeat with the second piece of dough, reducing out 24 extra rounds. From these 24 rounds, reduce out and take away a small form from the very middle of the dough (right here I used a small star cutter).

  • Be sure you reduce out the holes within the middle when the uncooked cookie rounds should not chilly, or the dough will crack if you try to push the small cutter by way of.

Bake the cookies.

  • Place the primary baking sheet within the middle of the preheated oven and bake, rotating as soon as, till frivolously golden brown (about 10 minutes).

  • Take away from the oven and permit the cookies to chill till agency on the baking sheet and switch to a wire rack to chill fully.

  • Place the second baking sheet within the middle of the preheated oven and bake, rotating as soon as, till frivolously golden brown (about 9 minutes for the cookies with the middle shapes reduce out). These are the tops of the cookies.

  • Take away from the oven and permit the cookies to chill till agency on the baking sheet and switch to a wire rack to chill fully.

Assemble the cooled cookies.

  • As soon as the cookies are fully cool, place the cookie tops (with the cutout facilities) face up on a clear sheet of parchment paper.

  • Place the confectioners’ sugar in a positive mesh sieve, and dirt the tops of the cutout cookies evenly with a positive layer of the sugar.

  • On a separate sheet of parchment paper, lay out the entire, backside cookies, face down.

  • Place 1 teaspoon of jam on the underside of every cookie, spreading the jam rigorously into a good layer.

  • High the jam with the sugared cookies. Don’t use a lot strain in assembling the cookies or the tops will break.

  • These cookies, even as soon as totally assembled, with be comparatively fragile, so take care in serving.

Notes

Initially printed on the weblog in 2012. Republished in 2022: recipe unchanged, photographs, video, and most textual content new.

Genuine Gluten Free Linzer Cookies | Simple Crowd-Pleasing Recipe

Discover ways to make genuine gluten free linzer cookies with a young, melt-in-the-mouth cookie dough and candy, tangy jam filling.

Course: Cookies, Dessert

Delicacies: Austrian

Prep Time: 25 minutes

Cook dinner Time: 30 minutes

Yield: 24 cookies

Creator: Nicole Hunn

Substances

  • 5 ounces uncooked hazelnuts (or roasted, blanched hazelnuts)
  • 2 ½ cups (350 g) all goal gluten free flour mix (I used Higher Batter; please click on through for information on applicable blends)
  • 1 teaspoon xanthan gum (omit in case your mix already accommodates it)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon floor cinnamon
  • ½ cup (109 g) packed mild brown sugar
  • 16 tablespoons (224 g) unsalted butter at room temperature
  • 1 (50 g (weighed out of shell)) egg at room temperature, crushed
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar for dusting
  • ½ cup seedless raspberry jam

Directions

Roast the hazelnuts.

  • In case your hazelnuts are uncooked, it’s essential to first roast them and take away their skins.

  • Preheat your oven to 350°F and put aside a clear tea towel.

  • Place the hazelnuts in a single layer on a rimmed baking sheet, and place within the middle of the preheated oven. Roast for 10 minutes, or till aromatic.

  • Take away the hazelnuts from the oven and place them instantly within the middle of the tea towel, cowl the hazelnuts with the towel and rub vigorously from the surface of the towel to take away the skins of the hazelnuts.

  • Permit the hazelnuts to chill.

Grind the hazelnuts.

  • Place the peeled and roasted hazelnuts within the bowl of a meals processor fitted with the metal blade or a blender, and pulse or mix till finely floor (stopping wanting making a paste).

  • Decrease the oven temperature to 325°F.

Make the cookie dough.

  • In a big bowl, place the flour, xanthan gum, baking powder, salt, and cinnamon and whisk to mix nicely.

  • Add the bottom hazelnuts and brown sugar, and blend to mix nicely, breaking apart any lumps within the brown sugar.

  • Add the butter, egg, and vanilla, and blend to mix as a lot as attainable. Then, utilizing clear, dry fingers, kneadi the cookie dough to deliver it collectively. The dough ought to come collectively and be comfortable however thick.

  • Divide the dough into two equal parts. Cowl one portion in plastic wrap so it doesn’t dry out, and set it apart.

Roll out the cookie dough.

  • Place the remaining portion of cookie between two sheets of parchment paper, and roll out about ¼ inch thick, if not a tiny bit thicker.

Lower out the cookies.

  • Take away the highest piece of parchment paper, and reduce out 24 rounds of dough with a 2 inch diameter cookie cutter.

  • Peel away the surplus cookie dough across the rounds, and set it apart to reroll.

  • With out transferring the cutouts, place them, nonetheless on the parchment, on a flat floor and place it within the freezer till agency sufficient to deal with with out tearing (about 20 minutes).

  • Place the rounds 1 inch aside on a the ready baking sheet.

  • Repeat with the second piece of dough, reducing out 24 extra rounds. From these 24 rounds, reduce out and take away a small form from the very middle of the dough (right here I used a small star cutter).

  • Be sure you reduce out the holes within the middle when the uncooked cookie rounds should not chilly, or the dough will crack if you try to push the small cutter by way of.

Bake the cookies.

  • Place the primary baking sheet within the middle of the preheated oven and bake, rotating as soon as, till frivolously golden brown (about 10 minutes).

  • Take away from the oven and permit the cookies to chill till agency on the baking sheet and switch to a wire rack to chill fully.

  • Place the second baking sheet within the middle of the preheated oven and bake, rotating as soon as, till frivolously golden brown (about 9 minutes for the cookies with the middle shapes reduce out). These are the tops of the cookies.

  • Take away from the oven and permit the cookies to chill till agency on the baking sheet and switch to a wire rack to chill fully.

Assemble the cooled cookies.

  • As soon as the cookies are fully cool, place the cookie tops (with the cutout facilities) face up on a clear sheet of parchment paper.

  • Place the confectioners’ sugar in a positive mesh sieve, and dirt the tops of the cutout cookies evenly with a positive layer of the sugar.

  • On a separate sheet of parchment paper, lay out the entire, backside cookies, face down.

  • Place 1 teaspoon of jam on the underside of every cookie, spreading the jam rigorously into a good layer.

  • High the jam with the sugared cookies. Don’t use a lot strain in assembling the cookies or the tops will break.

  • These cookies, even as soon as totally assembled, with be comparatively fragile, so take care in serving.

Notes

Initially printed on the weblog in 2012. Republished in 2022: recipe unchanged, photographs, video, and most textual content new.