Gluten-free Christmas Linzer cookies: use 250 g gluten-free flour and almonds, then fill with jam

Tip: tap a step to mark it as done.

1. Make the dough

   10 min

   In a bowl, mix the gluten-free flour with the ground almonds, powdered sugar, vanilla sugar, salt, and lemon zest. Add the cold butter, cut into cubes, and rub it into the flour with your fingertips until crumbly. Add the egg yolks and quickly work into a smooth dough. If it crumbles, add a teaspoon of cold water.

2. Chill the dough

   1 hr

   Wrap the dough in plastic wrap and refrigerate for 1 hour until firm. Without chilling, gluten-free dough is sticky and tears when cutting out shapes.

3. Roll and cut out

   20 min

   Preheat the oven to 170 °C (340 °F). Roll the dough between two sheets of parchment paper to about 3 mm thick, peel off the top sheet, and cut out circles or stars. Cut a small window in the center of half of them. Transfer to a baking sheet lined with parchment paper, then gather the scraps and roll out again. If the dough softens, refrigerate it for 10 minutes.

4. Bake

   30 min

   Bake for 8–10 minutes, until the edges are light golden; darker Linzer cookies will be hard. Let the cookies cool on the baking sheet, as they break easily while warm. Bake the remaining batches the same way.

5. Fill with jam

   15 min

   Warm the jam briefly to make it spreadable. Dust the cookies with cutout windows with powdered sugar. Spread a thin layer of jam on the whole cookies and top with the cookies with cutout windows.

6. Store

   Place the Linzer cookies in a cookie tin and keep in a cool place. They will soften after 2–3 days and keep for about 2 weeks.

Tip: For anyone with celiac disease, use flour, vanilla sugar, and jam labeled gluten-free, along with a clean work surface and baking sheets free of wheat flour residue. If the dough is hard after chilling, let it sit at room temperature for 5 minutes. Read more: Frozen lemons: why to freeze them and use the peel

This recipe was translated from the Slovak original: Bezlepkové linecké na Vianoce: cesto z 250 g bezlepkovej múky a mandlí zlepíte džemom