Gluten Free Linzertorte (Linzer Tarts) Cookies
Gluten free (and even nut-free if you need) Linzertorte or Linzer cookies are a beautifully updated homage to this traditional Austrian recipe.
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Ingredients
- 1/2 cup unsalted butter or non-dairy alternative e.g. Earth Balance® Buttery Sticks, room temperature
- 2/3 cup lightly packed brown sugar
- 1 large egg or favorite egg substitute
- 1/2 cup toasted almonds ground* OR for nut-free: 1/2 cup/55 grams gfJules Nada Flour
- 1 1/2 cups 202 grams gfJules™ Gluten Free All Purpose Flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- confectioner’s sugar for dusting
Filling Ingredients:
- 1 cup fresh or frozen and thawed raspberries strawberries or other berries
- 1/2 cup seedless jam
- 1 Tbs. gfJules™ Gluten Free All Purpose Flour
Instructions
- Beat butter and sugar with an electric mixer until light and fluffy. Add in egg and beat. Slowly stir in the dry ingredients: ground almonds/Nada Flour, gfJules Gluten Free™ All Purpose Flour, baking powder, cinnamon and salt. Mix until thoroughly incorporated.
- Shape dough into a disc and wrap tightly with plastic wrap. Chill in the refrigerator for at least 2 hours, or until cold and no longer sticky.
- Preheat oven to 375° F (static) or 350° F (convection).
- Pull off pieces of cold dough and press into the bottom and up the sides of a large tart pan (9-inch) or non-stick ceramic pan or 4 small tart pans with removable bottoms. The dough will rise when baked, so keep this layer of dough thin. Prick bottoms with a fork in several places to prevent bubbles from forming in the dough. Bake tart pan(s) for 12 minutes then remove to a cooling rack.
- Roll out any remaining dough onto a clean surface or baking mat lightly dusted with gfJules™ All Purpose Flour. Roll to the thickness of a graham cracker – approximately 1/8 – inch thick. Cut an equal number of cookies without a cut-out in the center as those with no cut-out centers (see photos of cutters above). Alternatively, cut out strips to use as lattice. If using small tart pans, use miniature cookie cutters; if using one large tart pan, the cutters can be up to 1 – 3 inches.
- For cookies, place onto a parchment-lined cookie sheet and bake in still heated oven for 5-8 minutes, depending on the size of your cookie cutters. Remove cookies once golden brown but not crispy. Set out to cool on a wire rack -- they will be fragile until cooled. {If making a lattice design, skip this cookie bake step and see below.}
- Meanwhile, transfer jam and berries into a small saucepan and whisk in flour. Turn heat to low-medium, stirring until the mixture becomes thinner and pourable. Once warmed, spoon jam over the centers of each individual or large tart, creating at least 1/8 – inch thick layer of jam and berries. If making lattice, weave the design on top of the jam-covered tart. Return tart(s) to still heated oven and bake for another 10-12 minutes for smaller tarts; 20-25 minutes for the larger tart.
- For cookies, place a dollop of jam on top of one cookie and lay a cookie with a cut-out on top so the jam peeks through. Dust with confectioner’s sugar before serving.
Notes
*Toasting Almonds: Spread ½ cup raw almonds on an un-greased baking sheet, and toast in an oven preheated to 350 F for 8-10 minutes, or until golden brown, aromatic and not burned.
Allow to cool, then grind in a food processor until uniformly granular but not too small or it will turn to almond butter by the food processor.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.