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Gluten Free Linzer Cookies

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  • Author: Ingrid DeHart
  • Total Time: 1 hour 5 minutes
  • Yield: 18 cookies 1x


These beautiful soft and buttery linzer cookies made with almond flour are an impressive holiday treat but totally gluten free, dairy free and paleo.



Paleo Powdered Sugar


  1. Melt coconut oil in a small pan and set aside to cool.
  2. In a medium bowl, mix together the almond flourcoconut flour baking soda, and salt.
  3. In a large bowl, whisk together the egg, maple syrupcoconut oil, almond extract, vanilla extract and orange zest.
  4. Add dry ingredients to wet ingredients and mix to combine.
  5. Mix until the dough comes together. Form it into 2 balls.
  6. Wrap in plastic wrap and chill in fridge for 30 minutes to prevent sticking when rolling.
  7. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
  8. Roll the first ball of dough between 2 pieces of parchment paper about 1/4 inch thick. Chill in freezer for 5 minutes.
  9. Remove from the freezer, use linzer cookie cutters (see notes above for cookie cutters) to cut half with a cut out in the center and half with full centers (read tips for making the dough).
  10. Place onto the parchment lined baking sheet.
  11. Re-roll any dough scraps that remain. Put the rolled dough into the freezer for 5 minutes before making the cut outs.
  12. Repeat with the second ball of dough to make cookie cut outs with all of the dough, half with a cut out in the center and half with full centers.
  13. Once your baking sheet is full, place the baking sheet into the freezer for 5 minutes before baking.
  14. Bake for 20 minutes until lightly brown around the edges.
  15. Let cool. Once the baked cookies are cool, separate the full cookies from the ones with the cut outs.
  16. Dust the only the cookies with cut outs with powdered sugar using a fine mesh strainer.
  17. Spread 1-2 teaspoons of jam on the full cookies and place the cookies with the cut out on top to form a cute little Linzer cookie sandwich. Repeat with remaining cookies.
  18. Serve!
  19. Store loosely covered with foil on a plate or in the refrigerator if storing for more than 2 days. They will get soggy if you store them in an air tight container


Paleo Powdered Sugar

  • Add maple sugar and tapioca flour to your high speed blender. Make sure your blender is very dry.
  • Start blending on low speed and gradually increase to high.
  • Blend for 30-60 seconds, or until your mixture obtains a fluffy, powdery consistency (like powdered sugar).
  • Let the mixture settle in your blender for 15 seconds before removing the top!
  • Sift through a fine strainer to dust your linzer cookies.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free