Classic Linzer Augen Cookies Recipe (Gluten-Free)
A Christmastime classic, these Linzer Augen cookies are perfectly sandwiched between a layer of homemade raspberry jam. A festive and delicious treat to eat, gift, and share. Vegan, paleo, and gluten-free Christmas cookies that everyone will love.
Servings: 18 cookies
Ingredients
- 1½ cup blanched almond flour
- 1/4 cup maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 1/8 tsp almond extract optional
- Pinch of sea salt
- 1/2 cup raspberry jam homemade or your favorite jam/preserve
- Powdered sugar
Homemade Raspberry Jam (Optional)
- 3/4 cup raspberries fresh or frozen
- 2½ tbsp coconut sugar or white sugar
- 1/4 tsp lemon juice
Instructions
- If making homemade raspberry jam: Combine jam ingredients in a small saucepan and heat over medium heat. Stir until the sugar dissolves and starts to boil. Lower the heat to simmer, and stir frequently while smashing the berries with the back of a spoon. The jam is done when the mixture is thickened to a syrup consistency - about 5 minutes. Remove from heat and set aside to cool while you make the cookies. It'll thicken more as it cools.
- In a large bowl, combine almond flour, maple syrup, coconut oil, vanilla extract, almond extract, and sea salt. Stir together until a dough forms.
- Wrap the dough in a plastic wrap and freeze for 15 minutes. Preheat the oven to 300 degrees F while the dough chills, and line a baking sheet with parchment paper.
- Place the chilled dough in between 2 parchment papers, and roll it out until it's 1/8 inch in thickness. Remove the top parchment paper.
- Use Linzer cookier cutters to cut equal number of bottom and top shapes. Re-roll the scraps to make more cookies.
- Carefully transfer the cut out dough to the prepared baking sheet using a spatula.
- Bake for 13-18 minutes, until golden brown on the edges. Keep an eye on them after 13 minutes so they don't brown too much. Cool for 10 minutes, then transfer the cookies to a cooling rack.
- Once fully cooled to touch, add a small amount of jam to the center of the base cookie, then place the top cut-out cooking on top. Sprinkle with powdered sugar.
Video
Notes
Expert Tips
- Jam Alternatives: Traditionally, Linzer Augen cookies are made with raspberry jam, but you can use any jam or preserves. You can use store-bought or homemade jam. They also would be delicious with Nutella, lemon curd, etc.
- Equipment: I used a bowl and a whisk, but you can use a hand mixer or stand mixer on low speed if desired. Just be sure not to overmix the dough!
- Chilling: Remember to chill the dough before rolling so it's easier to work with. If you skip this step, the dough might not work properly.
- Filling: Wait until the cookies are fully cooled before adding the jam. Otherwise, the jam may melt and spill out the sides of the cookies.
- Gifting: Place cookies in a cute tin or glass container lined with parchment paper, tie them with a bow and gift them to friends and neighbors. These make the best gifts!
Storage Tips
Linzer cookies soften when stored. Once the cookies have cooled and are filled with jam, store them in an airtight container in plastic wrap and refrigerate for up to a week. Unfortunately, these cookies do not freeze well. I recommend storing them in the refrigerator for up to 1 week and then making a fresh batch when you run out.Nutrition
Serving: 1cookie - makes approx 18 | Calories: 107kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg