Gluten-Free Raspberry Almond Linzer Cookies

These are the BEST Gluten-Free Raspberry Almond Linzer Cookies! Soft almond-flavored shortbread cookie filled with raspberry jam and finished with a light dusting of powdered sugar!

The history of the Linzer cookie originates from Austria, with the original recipe starting out as a tart. Throughout the year the scrapes of the tarts were turned into shortbread cookies with the centers being filled with black or red currant preserves. In the 1800’s American bakers eventually started adding different flavors to the center of the cookies, including raspberry preserves.

These are Linzer cookies are perfect for the holidays and entertaining!

Gluten-Free Raspberry Almond Linzer Cookie Ingredients

  • Gluten-Free Flour
  • Almond Flour
  • Unsalted Butter
  • Egg
  • Sugar
  • Vanilla Extract
  • Almond Extract
  • Baking Powder
  • Salt
  • Raspberry Jam
  • Powdered Sugar

Dairy-Free Option

How To Make Gluten-Free Linzer Cookies

  1. In a medium-sized bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt. Set aside.
  2. Cream together the butter and sugar for 2 minutes.
  3. Add the egg, vanilla extract, and almond extract.
  4. Slowly pour in the dry ingredients, continuing to mix until well combined.
  5. The dough will be very sticky, carefully divide the dough in half, wrapping each half in saran wrap and flattening the dough into a disc. Place the disc of dough into the refrigerator for 2 hours.
  6. Preheat the oven to 350°F, and line two baking sheets with parchment paper.
  7. Remove the discs of dough from the refrigerator, and on a floured surface with parchment paper knead the dough until flexible.
  8. Continue to add more flour to the dough if needed, the butter tends to melts quickly
  9. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter with a detachable center, cut out the tops of the cookies. The heart will push out of the scalloped top, leaving a doughnut hole appearance.
  10. Using a spatula, carefully transfer the cookie tops and cut out hearts to one of the baking trays, about ½-inch apart. Place the tray in the refrigerator for 10 minutes.
  11. Remove the detachable heart-figure cut out from the scalloped cookie cutter. Repeat the steps above, cutting out the bottom half of the cookies. Then place the tray in the refrigerator for ten minutes.
  12. Bake for ten minutes, just until the bottoms and edges are slightly brown. Remove from the tray from the oven, and transfer the cookies to a cooling rack. Cool for 5-10 minutes.
  13. Once the cookies have cooled, sift the powdered sugar over the top of the cookies with the cutout. Add one teaspoon of jam to the center of each cookie base.
  14. Carefully place the cookie tops onto the jammy bottoms, until all cookies are sandwiched together.
  15. Serve.

Tips For The BEST Gluten-Free Raspberry Almond Linzer Cookies

  • Chill the dough: Do not skip the chilling method! This is a very sticky dough and the flours need time to absorb. The second refrigeration step is also crucial after the cookies are cut out. This will help ensure the dough does not spread while baking.
  • Add more flour: As mentioned in the directions, this is a very sticky dough. The butter melts fairly quickly while rolling, so you may need to continue to add more gluten-free flour to get the right dough consistency.
  • Serve the next day: These cookies are best served the next day, after becoming assembled. They will become softer in texture.
  • Store the cookies flat in a glass container: Avoid storing the cookies on top of each other for the best presentation, otherwise, the powdered sugar will spread.
  • Use a toothpick for the center jam: If any powdered sugar gets into the center of the jam, using a toothpick to swirl the jam, dissolving any of the visible sugar.

For Other Tasty Recipes, Click The Links Below

Gluten-Free Blueberry Linzer Cookies

Gluten-Free Amaretti Cookies (Dairy-Free)

Gluten-Free Snowball Cookies (Vegan)

Gluten-Free Raspberry Almond Linzer Cookies

Recipe Author : Rebecca Taig
These are the BEST Gluten-Free Raspberry Almond Linzer Cookies! Soft almond-flavored shortbread cookie filled with raspberry jam and finished with a light dusting of powdered sugar!
5 from 1 vote
Course Dessert
Prep Time 30 mins
Cook Time 10 mins
Chill Time 2 hrs 20 mins
Total Time 3 hrs
Servings 20 people
Calories 186 kcal

Ingredients
  

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 large egg room temperature
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • cups gluten-free flour  
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Filling/Topping

  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar

Instructions
 

  • In a medium-sized bowl, whisk together the almond flour, gluten-free flour, baking powder, and salt. Set aside.
  • In a large bowl or Kitchen Aid mixer on medium speed, cream together the softened butter and sugar for 2 minutes.
  • Add in the egg, vanilla, and almond extract. Continue to beat for another 2 minutes.
  • Slowly pour the dry ingredients into the wet ingredients, continuing to mix until well combined.
  • The dough will be very sticky. Carefully divide the dough into two pieces, wrapping each piece with saran wrap and flattening the dough into a disc. Store the discs in the refrigerator for 2 hours.
  • Preheat the oven to 350° F. Line two large baking sheets with parchment paper.
  • After two hours remove the dough from the refrigerator. Clear your counter service and lay down a large piece of parchment paper. Lightly dust the paper with a few tablespoons of gluten-free flour, and slowly roll out one of the discs of dough. Knead the dough a few times for it to become more flexible. Continue to add more flour to the dough if needed, the butter tends to melts quickly.
  • Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter with a detachable center, cut out the tops of the cookies. The heart will push out of the scalloped top, leaving a doughnut hole appearance.
  • Using a spatula, carefully transfer the cookie tops and cut out hearts to one of the baking trays, about ½-inch apart. Place the tray in the refrigerator for 10 minutes.
  • Remove the detachable heart-figure cut out from the scalloped cookie cutter. Repeat the steps above, cutting out the bottom half of the cookies. Then place the tray in the refrigerator for ten minutes.
  • Bake for ten minutes, just until the bottoms and edges are slightly brown. Remove from the tray from the oven, and transfer the cookies to a cooling rack. Cool for 5-10 minutes.
  • Once the cookies have cooled, sift the powdered sugar over the top of the cookies with the cutout.
  • Add one teaspoon of jam to the center of each cookie base.
  • Carefully place the cookie tops onto the jammy bottoms, until all cookies are sandwiched together.
  • Store in a tightly sealed container at room temperature for up to 3 days.

Nutrition

Serving: 1cookieCalories: 186kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 28mgSodium: 37mgPotassium: 22mgFiber: 2gSugar: 14gVitamin A: 226IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword cookies, dairy free, gluten free, holiday, holiday dessert, valentines day
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About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

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2 Comments

  1. Piper wrote:

    Can I substitute coconut oil for the butter?

    Posted 2.13.20 Reply
    • I actually tried this recipe with coconut oil and it did not turn out. For best results, you can use regular butter or the dairy-free Earth Balance sticks.:) Happy Valentines Day!

      Posted 2.13.20 Reply

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