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Linzer Cookies Gluten Free
Servings: 32 biscuits
  • cup almond meal
  • cups gluten free plain flour
  • ½ teaspoon salt
  • 185 g unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup raspberry/blackberry jam
  1. In a bowl combine the almond meal, plain flour and salt then set aside.
  2. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for approximately 2 minutes until light and creamy. Then add the egg and vanilla extract and beat for a further minute.

  3. Add half the dry ingredients into the stand mixer and beat on low speed for 1 minute until most of the mixture has been absorbed. Then add the remaining flour mixture and beat until a dough is formed and starts to pull away from the sides of the bowl.
  4. Divide the dough into 2 balls, cover in glad wrap (also known as plastic wrap) then refrigerate for 2 hours.

  5. Preheat the oven to 180°C and line 4 baking trays with baking paper. Remove the dough from the fridge, let it stand for 5 minutes then roll out the dough (about ¼ inch thick) onto a lightly floured bench.

  6. Using your linzer cookie cutters cut out an equal amount of the solid circle shape and individual diamond/star/circle/flower shaped cookies with the centre missing and place on to the baking trays.
  7. Bake the cookies for approximately 10-11 minutes or until golden brown edges form then set aside to cool.
  8. To assemble the cookies, spread approx. 1 level teaspoon of desired jam into the centre of the solid circle shape biscuit before topping with the cookies with the individual designed centre shape.
Recipe Notes

Note: the biscuits will soften up over a few days as the jam absorbs moisture, so best stored/consumed within 3-5 days.