Fish Free Gluten Free Linzer Cookies
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Learn more →Ingredients
24 servings
For the dough
- 1 ½ cups almond flour
- 1 cup gluten free flour
- ½ tsp xanthan gum (omit if your gluten free flour blend already contains it)
- ¼ tsp fine salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¾ cup (1 ½ sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup powdered sugar, sifted
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- ½ tsp almond extract
For the filling
- ½ cup raspberry jam
For finishing
- ¼ cup powdered sugar, for dusting
Instructions
- 1
Whisk together the almond flour, gluten free flour, xanthan gum, salt, cinnamon, and ground cloves in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and sifted powdered sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the egg, vanilla extract, and almond extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
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