Gluten Free Linzer Cookies with Raspberry Filling

Episode 2 covers a tasty snack, the Austrian Linzer Cookie. It's light with a subtle buttery taste. The raspberry filling really makes this cookie. We could eat 60 of these in a minute! We show you in this episode that you can easily make this without using a mixer, rolling pin or cookie cutter. Using common kitchen items you can make gluten free linzer cookies.

Ingredients:

2 cups almond flour (or 200 grams)

1/2 cup gluten free flour (or rice flour works too)

1 egg

1 stick of butter (softened)

1 tsp of cinnamon

1 tsp baking powder

1 tablespoon bourbon vanilla (or 1 packet of vanilla sugar)

3 big tablespoons raspberry marmalade

powdered sugar

1/2 cup normal sugar

Tools:

Rounded bottle (wine bottle)

Small glass (roughly 1" in diameter)

A sift

Wax paper

Spatula

Start by mixing a stick of softened butter (4 oz) with 1/3 cup sugar. Make sure the butter completely soft, this will make your batter much easier to mix and work with. After mixing add 1 tablespoon bourbon vanilla, 1 egg, 1 tsp baking powder, 1 tsp cinnamon, 2 cups almond flour and a half cup of gluten free flour (or rice flour). Mix. If your batter is too dry, add more almond flour. Your consistency should be doughy.

Next, put the dough in the refrigerator for 1 hour to chill.

After 1 hour, pull out the dough and place on a board covered with wax paper. Roll out the dough with a rolling pin (or in our case a wine bottle) until it's about half a centimeter thick. Make sure the dough is even and start cutting your cookie holes. Use a small glass with the diameter of roughly an inch (you can also use bigger glasses for big cookies). Then, using a small knife cut a small hole into the middle of half the cookies. Take your spatula and place your uncooked cookies onto a baking sheet. If you're having trouble with the batter and see that it's getting warm and is hard to work with, pop it into the freezer for a quick 5 minutes to make the batter firm again.

Now, bake your cookies in a preheated oven at 350 F for 12 minutes. Check up on the cookies and pull them out just before they brown.

The filing:

Heat up 3 tablespoon of good raspberry marmalade. This will be the filling for the cookies and the heating of the marmalade acts like a glue when it cools to keep the top and bottom of the linzer cookie together.

Spread a dollop of marmalade into the center of the cookie bottoms. Take your cookie tops and on a separate plate sift powdered sugar and cover them completely. You're now ready to place the tops on! Lastly, take some leftover marmalade and carefully fill the holes.

This will make roughly 20 cookies. Bon chance!