Full confession: I had never made Linzer cookies until now. So, without doing any research, I assumed they were just two crispy sugar cookies stuck together with jam. And because I never do anything the way it should be done, I just made up a recipe for an almond flour version.
It turns out, sometimes it’s better not to read the instructions…
These may now be my favorite little cookies. EVER.
After the fact, I looked up the origin of the Linzer cookie to ensure I could actually call it that without violating baking protocol. The Linzer cookie is derived from the Linzer pastry, which is notable for its lacy top. The pastry was invented in Linz, Austria. Because the cookie was created to emulate the look of the pastry, my cookies qualify! However, the recipe is nothing like the traditional ones I’ve found online.
The subtitle of my biography could be “that’s not how it’s supposed to be done.” And I can think of myriad examples why that’s true. But, it’s that very attitude that makes my days joyful and fun. I didn’t realize the absolute freedom in recognizing that we have the ability to create our own way. I hate that it took me well into my 30’s to understand I don’t have to do or be anything that has been manufactured by someone else.
If you looked at my upbringing, my resume and my CV, I should not be running a baking blog. Oh, but here we are. And, in truth, there is so much more to come. I’m about to really buck the trends. Will you join me for the ride and stay tuned?
Gluten-Free Almond Linzer Cookies
- 1 cup almond flour also called almond meal
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter softened
- 2 tablespoons coconut oil at room temperature, but in solid form
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/3 cup fruit spread or jam, in your preferred flavor (I used strawberry)
- About 2 Tablespoons powdered sugar for dusting
In a medium bowl, whisk together the flours, salt and baking soda with a fork until combined.
In a large bowl, cream the butter, oil and sugars until fluffy.
Beat in the egg.
Stir in the almond extract.
Add the dry ingredients to the wet and stir until combined.
Transfer the dough onto a sheet of parchment and lay in the fridge for about 30 minutes.
Preheat the oven to 350 degrees (F).
Line a cookie sheet with parchment. Set aside.
Remove the dough from the fridge and roll out between two sheets of parchment paper to a thickness of about ¼-inch. Work quickly. This dough is super soft and will tear easily when warmed.
Stamp out desired shapes (circles, squares, hearts, etc.) in about half the dough. In the other half, stamp out the same shapes then, using a smaller stamp, cut out the centers in any shape. Gather up remaining dough and re-roll and re-stamp until all the dough is used up.
Bake for 12 minutes. The cookies will begin to brown slightly.
Remove from the oven and allow to cool completely.
Once cool, remove only the cut-out cookies to a clean work surface and dust with powdered sugar.
Top each of the remaining cookies (the "whole" ones) with about one tablespoon of jam each. Spread the jam across the top of the cookie, but not all the way to the edges.
Place a cut-out cookie on top of the jam and press lightly to stick.
Store these in a sealed container on a flat surface in the fridge. They'll last up to four days.