Raspberry Linzer Cookies Recipe
Introduction
Raspberry Linzer Cookies are a delightful treat combining tender almond-flavored dough with sweet raspberry jam. These gluten-free cookies are perfect for any occasion, offering a balance of buttery richness and fruity brightness in every bite.
Ingredients
- 2 organic eggs
- 2 cups almond flour
- 2 cups gluten-free all-purpose flour
- 2 cups oat flour
- 2 tablespoons lemon zest
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup raspberry jam
Instructions
- Step 1: Preheat the oven to 350 degrees F (180 degrees C).
- Step 2: In a bowl, combine the almond flour, gluten-free all-purpose flour, oat flour, and salt.
- Step 3: In a separate large bowl, whisk the eggs, unsalted butter, and granulated sugar together until the mixture is fluffy. Stir in the lemon zest and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Step 5: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Step 6: Roll out the dough on a lightly floured surface and cut out cookies using a cookie cutter. Place the cookies on a baking sheet.
- Step 7: Bake for 15 minutes or until the edges are lightly golden. Allow cookies to cool completely.
- Step 8: Spread about one teaspoon of raspberry jam on the bottom of one cookie, then top it with a matching cookie to create a sandwich.
- Step 9: Optionally, dust the tops with powdered sugar before serving.
Tips & Variations
- Use fresh lemon zest for a brighter citrus flavor that complements the raspberry jam.
- For a nut-free version, substitute almond flour with additional oat flour or another gluten-free flour blend.
- Try different jam flavors like apricot or strawberry for a new twist on the classic Linzer cookie.
- Chill the dough longer if it feels too soft to roll out easily.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze the baked cookies without jam for up to 3 months. Add raspberry jam after thawing and reassemble before serving. Reheat gently if preferred, but these cookies are best served at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without gluten-free flours?
Yes, you can substitute the gluten-free all-purpose and oat flours with regular all-purpose flour if you do not need the recipe to be gluten-free. The texture will be slightly different but still delicious.
How do I prevent the cookies from sticking during baking?
Line your baking sheet with parchment paper or a silicone baking mat. Also, make sure to flour your rolling surface and cookie cutter lightly to prevent sticking while cutting out the shapes.
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Raspberry Linzer Cookies Recipe
- Total Time: 1 hour 35 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Gluten Free
Description
These Raspberry Linzer Cookies are a delightful gluten-free treat combining almond, oat, and gluten-free flours to create a tender, flavorful cookie. Filled with sweet and tangy raspberry jam and lightly flavored with fresh lemon zest and vanilla, these cookies are perfect for festive occasions or everyday indulgence.
Ingredients
Dry Ingredients
- 2 cups Almond Flour
- 2 cups Gluten-Free All-Purpose Flour
- 2 cups Oat Flour
- 1/2 teaspoon Salt
Wet Ingredients
- 2 Organic Eggs
- 1 1/2 cups Unsalted Butter
- 1 1/2 cups Granulated Sugar
- 2 tablespoons Lemon Zest
- 1 tablespoon Vanilla Extract
Filling
- 1 cup Raspberry Jam
Instructions
- Preheat oven: Preheat your oven to 350 degrees F (180 degrees C) to ensure it’s ready for baking once the cookies are shaped.
- Combine dry ingredients: In a large bowl, mix together 2 cups almond flour, 2 cups gluten-free all-purpose flour, 2 cups oat flour, and 1/2 teaspoon salt until evenly blended.
- Prepare wet ingredients: In a separate bowl, whisk 2 organic eggs, 1 1/2 cups unsalted butter, and 1 1/2 cups granulated sugar until the mixture becomes fluffy and smooth. Then, incorporate the zest of 2 tablespoons lemon and 1 tablespoon vanilla extract for aromatic flavor.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing until a consistent dough forms. It might be slightly sticky but should hold together well.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This step helps the dough firm up for easier rolling and cutting.
- Roll and cut cookies: Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out shapes, ensuring half the cookies have a cutout center for the jam.
- Bake cookies: Place the cookies on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes or until the edges are just beginning to turn golden. Remove from oven and cool completely on a wire rack to maintain crispness.
- Assemble Linzer cookies: Spread about 1 teaspoon of raspberry jam on the flat side of a whole cookie, then gently press a cutout cookie on top to sandwich the jam filling.
- Optional finishing touch: Dust the assembled cookies with powdered sugar for a classic Linzer cookie appearance and additional sweetness.
Notes
- Refrigerating the dough is crucial for easier handling and to preserve the cookie shape during baking.
- Use fresh lemon zest for the best vibrant citrus flavor.
- For a different flavor profile, you can substitute raspberry jam with apricot or strawberry jam.
- Make sure cookies are completely cool before assembling to prevent the jam from melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Linzer Cookies, Gluten-Free Cookies, Almond Flour Cookies, Raspberry Jam Cookies, Lemon Zest Cookies
