This post contains a wonderful gluten-free almond flour linzer cookie recipe with a sweet jam inside and crunchy cookie outside. This post contains affiliate links. Please see my disclosures.
I’m a sucker for a linzer cookie, especially one that is slightly crispy, a little buttery, and filled with my favorite jam filling.
I have played with a few recipes online until finally settling in on this one. I’ve made this recipe twice and am really happy with how the cookie tastes.
I also love that it’s made with both almond flour and 1:1 gluten-free flour, allowing this recipe to be a little more nutrient-dense than a typical linzer cookie.
How to Make Linzer Cookies
Here’s how to make these delightful almond flour linzer cookies:
Step #1: Gather Your Ingredients
To make these cookies, you’ll need:
- 1.5 cups blanched almond flour
- 1.5 cups 1:1 gluten-free flour blend (with xanthan gum)
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg
- 2 tsp vanilla
- 6 tbsp raspberry (or other flavored) jam
Important: Be sure to use blanched almond flour vs. almond meal.
Step #2: Create Your Dough
In a small bowl, combine almond flour, 1:1 flour and salt. Whisk together and set aside.
In a second bowl attached to your electric mixer, beat together butter and sugar until creamy, about 2-3 minutes. Add egg and vanilla and mix for another 30 seconds until incorporated.
(If you don’t have a standing mixer, use your handheld mixer in a large bowl. You may want to work with butter that has been slightly softened if using a hand mixer.)
Add the dry ingredients to the butter mixture and continue to mix together until a dough forms, about 30-60 seconds.
Form dough into a ball and cut it half. Using a rolling pin, roll out one of the dough balls between two pieces of parchment paper until approximately 1/2 inch thick.
Use a small 1″ circle-shaped cookie cutter to cut out cookies into round shapes and place each cookie on a parchment-lined baking sheet approximately 1 inch apart.
Repeat with the other half of the dough but also cut out a smaller circle from the inside of the cookies (these will be the tops of the cookie sandwiches).
Place cookies (on parchment-lined cookie sheet), cover with plastic wrap, and place them in the fridge to cool for 2 hours or overnight.
Step #3: Bake
Preheat oven to 375º F and place cookies in the oven to bake for 9-12 minutes until the bottoms slightly brown. Watch your cookies closely. Do not overbake. Allow cookies to cool on baking sheet before assembling them into sandwiches.
Add 1/2 tablespoon of jam in the center of one of the bottom cookies. Spread it into a thin layer, and then gently place the top cookie over the jam to form a sandwich.
Dust each cookie lightly with powdered sugar and enjoy.
Frequently Asked Questions
Egg and Dairy Free: I’m often asked if this recipe can be made without dairy and/or eggs. I have not tested this recipe with dairy-free butter nor with an egg substitute. If you try it, please leave a comment to share how it turned out.
Jam: You can use any jam flavor of choice. I use about 1/2 tablespoon per cookie, but I realize the size of your cookie can vary depending on the size of your cookie cutters. Use your best judgement and add as much or as little jam to taste.
Storage: Store cookies in a sealed container for 3-4 days. The almond flour ensures the cookies will stay moist for awhile.
Flours: I used Bob’s Red Mill 1:1 Gluten-Free Flour Blend and Bob’s Red Mill Blanched Almond Flour when testing this recipe.
The final result will be a crispy, buttery and slightly sweet cookie that tastes nearly like the linzer cookies you remember enjoying prior to going gluten free.
More Recipes
Try these delicious cookies on for size:
Classic Chocolate Chip Cookies
Gluten-Free Linzer Cookies
Ingredients
- 1.5 cups blanched almond flour
- 1.5 cups Bob's Red Mill 1:1 gluten-free flour or other 1:1 flour blend with xanthan gum
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg
- 2 tsp vanilla
- 6 tbsp raspberry jam or jam of choice
- 2 tbsp powdered sugar more if needed
Instructions
- In a small bowl, combine almond flour, 1:1 flour and salt. Whisk together and set aside.
- In a bowl attached to your electric mixer, beat together butter and sugar until creamy, about 2-3 minutes. Add egg and vanilla and mix for another 30 seconds until incorporated. (If using a handheld mixer, make sure butter is slightly softened first.)
- Add the dry ingredients to the butter mixture and continue to mix together until a dough forms, about 30-60 seconds.
- Form dough into a ball and cut it in half. Using a rolling pin, roll out one half of the dough between two pieces of parchment paper until approximately 1/2 inch thick. Use a small circle-shaped cookie cutter (about 1") to cut out cookies into round shapes and place on parchment-lined baking sheet about 1" apart. Repeat with the other half of the dough but also cut out a smaller circle from the center the cookies (these cookies will serve as the tops of the cookie sandwiches).
- Cover with plastic wrap and refrigerate cookies for 2 hours or overnight. Do not skip this step. Cooling the dough will prevent it from spreading.
- Preheat oven to 375º F. Bake cookies for 9-12 minutes until the bottoms slightly brown. Watch your cookies closely. Do not overbake. Allow cookies to cool on baking sheet before assembling them.
- Add 1/2 tablespoon of jam in the center of one of the bottom cookies. Spread it into a thin layer, and then gently place the top cookie (the one with the hole cut out of it) over the jam to form a sandwich.
- Dust each cookie lightly with powdered sugar and enjoy.
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