Low Iodine Linzer Cookies
Total time1 hr 49 min
Prep time35 min
Cook time14 min
4.5(26)
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Learn more →Ingredients
18 servings
For the dough
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup (2 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. - ⅔ cup powdered sugar, plus more for dusting
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 ½ cups all-purpose flour
- ¾ cup almond flour
- ½ tsp ground cinnamon
- ¼ tsp salt
For the filling
- ½ cup raspberry jam
For serving
- 2–3 tbsp powdered sugar, for dusting
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
In a large bowl, beat the softened butter and 2/3 cup powdered sugar with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the vanilla extract, almond extract, and the flax gel until fully incorporated.
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