classic linzer cookies

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats are more affordable and gluten-free.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: homemade jam

Fruit preserves can be lower in sugar.

Beat 1/2 cup butter and 1 cup powdered sugar together starting on low speed for 2 minutes, then increase to medium-high until fluffy.

Add 1 egg yolk, 1 tablespoon lemon juice, and 1 teaspoon almond extract, mixing for about 1 minute until well combined.

Measure out 2 cups of Bob's Red Mill 1-to-1 gluten-free flour and 2/3 cup almond flour, adding them to the butter mixture along with a pinch of salt.

Mix the dry ingredients into the butter mixture on medium-low speed until just combined, creating a soft and sticky dough.

Divide the dough onto two sheets of plastic wrap, flattening it into a quarter-inch thick disk, and wrap it tightly.

Chill the dough in the refrigerator for at least 2 hours or up to 2 days to firm up.

Once chilled, roll the dough between two sheets of parchment paper to about 1/8 inch thick, using a silicone mat underneath to prevent slipping.

Cut out shapes using a cookie cutter, making half with a center cutout for the tops.

Place the cookies on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 10-12 minutes until lightly golden.

Cool the cookies on a wire rack, spread jam on the solid halves, and top with the cutout cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens