You can substitute almond flour, or almond meal, for the toasted almonds if. Powdered sugar: Traditional Linzer cookies are dusted with powdered sugar for that 'snowy' effect. Our favorite Linzer cookie is made with toasted, finely ground sliced almonds. This adds a unique and traditional flavor to these cookies.įruit jam or spread: Raspberry jam is the traditional Linzer cookie filling, but feel free to use any flavor you would like. Milk of choice: I love to use oat milk in these cookies, but you can use conventional dairy milk, almond milk, you name it!Īlmond extract:Omit this for a nut-free option or replace with vanilla extract if you would like. You can use regular salted or unsalted butter, or plant-based butter for a vegan option. Melted butter: Linzer cookies traditionally have that buttery shortbread taste. Salt: A touch of salts always helps enhance both the flavors and sweetness in dessert recipes.Ĭinnamon: A bit of ground cinnamon adds additional flavor and warmth to these gluten free shortbread cookies. Beat just until the flour is incorporated into the wet ingredients. Add the flour, ground almonds, and the egg. If you are on a sugar-free diet, you can use a 1:1 sugar replacement.īaking powder: This adds some rise to the cookies, as well as helps them crisp and turn golden. In a large mixing bowl, use a hand-held mixer to beat together the butter, sugar, 1 cup of the confectioner’s sugar, baking powder, salt, cinnamon, and vanilla until light and fluffy. I like to use organic cane sugar or coconut sugar. Granulated sugar: Any kind of granulated sweetener can be used in these cookies. Traditionally, a mix of all purpose flour and almond meal are used in Linzer cookies. it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.Gluten-free all purpose flour: Many different types of gluten-free flours will work well in this recipe, but my favorite is Namaste's Perfect Flour Blend. Kitchen gadgets are a horrible weakness of mine. I also keep kosher that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that. I do love to bake, though, and I'm able to do that for others right now, which is nice. I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. Overall, the recipe was simple enough for a beginner baker to follow, the cookies were edible and it was fun too, so it's worth a try :). I think the 1/4in works better but it's personal preference. I spread about 3/4 tsp jam on each cookie and some cookies I cut a 1/4 in and some I cut 1/8 in. I could find seedless preserves so I used jam and it worked fine. salt cup good raspberry preserves Confectioners’ sugar, for. pure vanilla extract 3 cups all-purpose flour tsp. The second batch I added powdered sugar when they first came out of the oven and it worked slightly better. unsalted butter at room temperature 1 cup granulated sugar 1 tsp. I tried to do an egg wash to brush on them but that didn't work so well either. I tried waiting for the cookies to cool to add powdered sugar but it just fell off. My oven can run really hot so I cooked them for 6 minutes. They also have a jam in the center which peeks out of the cutout in the. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary. They have a slightly nutty taste because traditionally they have almonds in the batter. When the dough got too sticky I returned that chunk to the fridge and used another. I chilled the dough for an hour and took out chunks at a time to work with. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour. Beat in the flour, 1/2 cup at a time, the pecans and cinnamon, and continue beating until the mixture becomes a slightly stiff dough. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. Cream the butter and sugar together until the mixture is light and fluffy. I used salted butter instead of margarine and whole wheat flour. I adjusted the ingredients based on what I had available in my kitchen. This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well.
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