Gluten-Free Linzer Cookies (Dairy-Free)
These gluten-free Linzer cookies are buttery, tender almond cookies sandwiched with raspberry preserves and dusted with powdered sugar. They taste exactly like the classic version from a fine pastry shop, and no one will guess they are gluten-free.
Servings 16 to 20 sandwich cookies
Ingredients
- 1 cup almond flour
- 1 ¼ cup gluten-free 1 to 1 baking flour I use Bob's Red Mill
- ¼ cup tapioca starch
- ½ teaspoon baking powder
- ¾ cup vegan butter softened
- ¾ cup granulated sugar I use organic sugar
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- ½ cup raspberry preserves
- ¼ cup confectioners sugar for dusting
- extra gluten-free flour for rolling
Instructions
- Whisk together the 1 cup almond flour, 1 ¼ cup gluten-free 1 to 1 baking flour, ¼ cup tapioca starch, and ½ tsp baking powder. Set aside.
- Beat the ¾ cup vegan butter on medium 2 minutes. Add the ¾ cup granulated sugar and beat 2 to 3 minutes more.
- Add the 1 large egg and 2 tsp pure vanilla extract and beat on medium-low until combined.
- Add the dry ingredients and mix on low until incorporated, then medium until a thick, sticky dough forms.
- Wrap the dough in plastic and chill 1 hour.
- Preheat the oven to 325°F and line two baking sheets with parchment.
- Using the extra gluten-free flour, sprinkle to make a floured surface and roll half the dough to ¼ inch thick. Cut 16 to 20 circles with a 2.5 to 3 inch cutter and place 1 inch apart. Bake 18 to 20 minutes.
- Roll the second half, cut another 16 to 20 circles, then cut a small hole in the centers of these for the tops. Bake 15 to 17 minutes, until lightly golden. Watch closely, as they bake faster.
- Cool the cookies on a wire rack 35 to 40 minutes.
- Sift ¼ cup confectioners sugar over the cut-out tops. Spoon a heaping teaspoon of raspberry preserves (about ½ cup raspberry preserves total) onto each bottom, then gently press the tops on.
- Store in a container on the counter. Do not refrigerate, or the sugar will melt and the cookies will not soften.
Notes
Use vegan butter, not coconut oil, for the right texture. Dust the tops with powdered sugar before assembling. The cookies are best on day two, once they soften against the jam.