Gluten- Free Linzer Tart Cookies
What Are Linzer tarts?
Linzer tarts are adorable layered cookies with “windows” of jam peaking out. This Austrian-origin cookie is more intricate in flavor than a standard sugar cookie, with almond flour and a touch of lemon zest.
Famous during the holidays, and heart-shaped for Valentine’s Day make a sweet treat for loved ones.
We’ve created a gluten-free Linzer tart version of this traditional cookie, without using Xanthum gum. These Linzer tart cookies are so incredibly soft and flavorful, you wouldn’t believe it is gluten-free!
To make our cookies pale pink, we added 2 tbsp of natural food coloring from Nature’s Flavors, made from purple carrots! We are huge fans of Nature’s Flavors for baking ingredients that use real flavors and pigments from nature.
Please note: While we are not an affiliate with Nature’s Flavors, we are Amazon associates. We receive a small commission with purchases made through our Amazon affiliate links, at no additional cost to you.
Gluten-Free Linzer Tart Recipe
- 2 1/2 cups of all-purpose gluten-free 1:1 flour
- 2/3 cup of blanched almond flour
- 2/3 cup of sugar
- 1 large egg
- 1 stick of unsalted butter (room temperature)
- 2 tsp of vanilla extract
- 1/2 tsp of almond extract
- 1 tsp of fresh lemon zest
- 1/2 of salt
- Powder sugar (flour sifter is helpful)
- Raspberry jam (or jam of choice)
- Rolling pin
- Parchment paper
- Cookie cutters, of various sizes to make “window”
- Cream room-temperature butter, sugar, salt, and egg in a large mixing bowl
- Combine almond and vanilla extract
- Slowly add almond flour and gluten-free flour
- Optional: add natural food coloring to enhance color
After well combined, wrap the dough in plastic wrap or parchment paper, and refrigerate overnight, or at least an hour.
Baking Tip: Linzer tart dough is so delicate, rolling out the dough between two layers of parchment paper will make for an easier glide with the rolling pin.
When ready to bake, roll the dough out with a rolling pin between two pieces of parchment paper. Separating it into two separate balls make it more manageable, and keep the other dough cold in the fridge until ready to use. Roll out the dough center out, to about 1/4 inch thickness.
Line cooking sheets with parchment paper, and preheat oven to 350°F or 176°C.
Cutting cookie print can be tricky, but can be mastered over time with practice. Using a spatula coated with flour to lift the imprint free and carefully flipping it onto the baking sheet seems to help keep the shape. Use a floured finger to carefully reshape them into place if the shape-shift during transfer. Sometimes the first few ones are practice rounds until you get the dough to a better consistency. If you are unhappy with how the cut-out came out, just add it back to the dough and re-roll them.
Bake at 350°F for 10-12 minutes, 10 minutes for softer. Follow your nose, when the smell of cookies begins to radiate from the oven, that is a good indicator that they are ready.
Cool for 3-5 mins before dusting the cut-out tops (windows) with powdered sugar.
Take the full-size bottom cookies, and scoop out a tablespoon of jam in the center. You can use whichever flavor of jelly or jam you like, but I find room-temperature ones to spread the best. We especially love raspberry jam, with seeds.
Layer with the powder sugar-dusted cookie tops, and share them with your loved ones!