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Today I’m the featured blogger on the Honeyville blog. Honeyville makes wonderful blanched almond flour that I use in all recipes that require almond flour. It has a wonderful taste and texture – perfect for baking! You can buy Honeyville Almond Flour for the best price on the Honeyville website – well worth it!
My blog post over on the Honeyville blog is about how I’m trying to find some good holiday cookie ideas – including this recipe for gluten-free linzer cookies – I’ve started to experiment now in preparation for holiday entertaining and cookie swaps.
I shared a recipe I doctored a bit from Lexi’s Clean Kitchen for Linzer Torte Thumbprint Cookies. I found these linzer torte cookies extremely easy to make and I love that they’re made gluten-free by using delicious and nutrient-dense almond flour. I also love how beautiful these cookies look and hope to improve my technique with time.
In case you’re not familiar with Linzer cookies, a Linzer Torte is a buttery dough filled with black currant or raspberry preserves (American style). Personally the cookie reminds me of a Hamantaschen, a cookie traditionally eaten to celebrate Purim, a Jewish holiday.
To give my preserves a little added nutrition, I added soaked chia seeds. It didn’t change the texture of the cookie and the preserves were just as delicious whether the chia seeds were included or not. Feel free to take some creative license when it comes to the filling too – why not put some chocolate spread or other preserve flavors? The sky’s the limit!
I hope you enjoy this recipe for gluten-free linzer cookies using almond flour – follow it closely and you’ll wind up with a soft-baked and super moist cookie that offers up a sweet jelly filling. Yum! Yum! Yum!
- 2 1/2 cups Honeyville Blanched Almond Flour
- 1/4 cup honey
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. almond extract (optional - I omitted)
- 2 Tbsp. unsalted butter (softened)
- 2 Tbsp. applesauce
- 1 tsp. baking soda
- Dash of sea salt
- 5 Tbsp. store bought jam in choice flavor
- 1 Tbsp. chia seeds, soaked
Combine flour, baking soda and salt in a large bowl. Set aside.
In a separate bowl, combine honey, egg, extracts, butter and applesauce.
Add dry ingredients to wet ingredients and mix well.
Cover dough ball and refrigerate for 30 minutes. Dough is sticky.
Preheat oven to 350 degrees F.
Soak 1 tablespoon of chia seeds with 1 tablespoon of water until chia turns into a gel (about 10 minutes). Combine soaked chia seeds with jam and mix well. Set aside.
Prepared a large baking pan with parchment paper.
Roll 1.5 inch balls and place on parchment paper.
Using slightly wet hands (so your thumb doesn't stick to dough), push a small thumb imprint into the center of each ball, creating a cavity for the preserves.
Add a spoonful of the preserves into each cookie center.
Bake for 15 minutes until slightly browned.
Allow cookies to cool for 10 minute before enjoying.
Find additional gluten free recipes featuring Almond Flour.