Name: Raspberry Linzer Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: Austrian
Ingredients: 2 cups Paleo flour; 6 tablespoon coconut sugar; 2 eggs; 2 tablespoons coconut oil; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 1 teaspoon baking soda; equal parts arrowroot starch and coconut sugar, for powdered sugar substitute topping; One 12-ounce bag frozen raspberries; 2 tablespoons maple syrup; 2 tablespoons chia seeds; 2 teaspoons lemon juice

Description

There is a lot to love about a linzer cookie with its perfect balance of sweet yet tart raspberry jam between two rich and buttery cookies. Visually, it’s a very pretty sandwich cookie, but it’s also delicious.

Ingredients

Scale

Cookie Dough:

2 cups Paleo flour
6 tablespoon coconut sugar
2 eggs
2 tablespoons coconut oil
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon baking soda
equal parts arrowroot starch and coconut sugar, for powdered sugar substitute topping

Raspberry Jam

One 12-ounce bag frozen raspberries
2 tablespoons maple syrup
2 tablespoons chia seeds
2 teaspoons lemon juice

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Instructions

In a medium sized bowl, mix all cookie ingredients.
Kneed with hands into a large ball and then cut in half.
Form the halves into separate balls and flatten into disks about the size of a CD.
Wrap and let sit in fridge for 1–2 hours.
Preheat oven to 350 degrees F.
In a saucepan on medium low, combine raspberry jam ingredients. Let simmer and reduce for about 10–15 minutes. Consistency should become thick like a jam. Let cool.
Roll out cookie dough disk between two sheets of parchment paper until about 1 centimeter in thickness.
Using a cookie cutter, cut 12 cookies of the same size. You can use any shape. These will be your cookie bottoms.
Repeat with the second cookie dough disk, creating cookies the same size as the prior cookies.
Cut out a slightly smaller cookie within the larger cookie to create a hole. These will be your cookie tops.
Place all the cookies on a lined baking sheet and bake for 8–10 minutes. Let cool on a cooling rack.
Lightly dust cookie tops with the powdered sugar substitute.
Spoon raspberry jam onto the cookie bottoms. About a tablespoon each.
Place cookie top to sandwich the jam and serve.

Notes

Instead of the usual wheat flour, these gluten-free linzer cookies are made with a Paleo flour blend. I used one that contains almond, coconut and arrowroot flour.

Prep Time: 2 hours
Cook Time: 10 min
Category: Desserts, Cookies
Method: Baking
Cuisine: Austrian

Nutrition

Serving Size: 1 cookie
Calories: 141
Sugar: 10.7g
Sodium: 38mg
Fat: 5.3g
Saturated Fat: 2.5g
Unsaturated Fat: 2.1g
Carbohydrates: 16.9g
Fiber: 4.3g
Protein: 7.6g
Cholesterol: 103mg