Gluten-Free Linzer Cookie

Indulge in the delightful elegance of Gluten-Free Linzer Cookies, a classic treat reimagined for gluten-free diets without sacrificing flavor or texture. These melt-in-your-mouth sandwich cookies combine a tender almond flour and gluten-free all-purpose flour base with a zesty hint of lemon and sweet vanilla. Each cookie is filled with a luscious layer of raspberry jam, which peeks through delicate cut-out designs, and finished with a light dusting of powdered sugar for a stunning presentation. Perfect for holidays, tea parties, or anytime snacking, these cookies are a blend of nutty richness, tangy jam, and buttery goodness that’s sure to impress. Ready in under an hour and yielding 12 irresistible servings, these gluten-free Linzer cookies are a sophisticated treat for any occasion.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 1 cup Gluten-free all-purpose flour
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, room temperature
• 0.5 cup Granulated sugar
• 1 large Egg yolk
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 0.5 cup Raspberry jam
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Add the egg yolk, vanilla extract, and lemon zest to the butter mixture and beat until combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft and a bit sticky.

Step 6

Divide the dough into two portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.

Step 7

Once the dough is firm, place one portion on a lightly floured surface (using gluten-free flour) and roll it out to a 1/4-inch thickness.

Step 8

Use a 2-inch round cookie cutter to cut out cookies. Use a smaller 1-inch cutter to cut out the centers of half of the cookies. These will be the top cookies.

Step 9

Transfer the cookies to the prepared baking sheets, spacing them 1 inch apart.

Step 10

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Spread about 1 teaspoon of raspberry jam onto the bottom (flat side) of the whole base cookies.

Step 12

Lightly dust the tops of the cut-out cookies with powdered sugar.

Step 13

Place the sugar-dusted cookies on top of the jam-spread cookies to sandwich them together.

Step 14

Allow the cookies to sit for at least an hour to let the jam set before serving.

Nutrition Facts

Serving size	743.5 grams (743.5g)

Amount per serving	% Daily Value*
Calories	3440

Total Fat 222.00g	285%
Saturated Fat 98.10g	490%
Polyunsaturated Fat 0.00g
Cholesterol 572mg	191%
Sodium 867mg	38%
Total Carbohydrate 342.40g	125%
Dietary Fiber 18.70g	67%
Total Sugars 201.40g
Protein 38.00g	76%

Vitamin D 106IU	529%
Calcium 386mg	30%
Iron 7mg	36%
Potassium 72mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 4.3%

Carbs: 38.9%