2012 Holiday Collection: Luane’s Gluten-Free Linzer Cut-Out Cookies

I searched everywhere to find a gluten-free linzer cookie recipe that I liked. I couldn’t find one, so I developed my own. The addition of coriander to the raspberry jam gives the cookie a spicy kick. If you prefer a sweeter cookie, leave out the spice.

Luane’s Gluten-Free Linzer Cut-Out Cookies
Makes about 30 to 36 sandwich cookies
2/3 cup brown rice flour
3 tablespoons potato starch
1 tablespoon plus 2 teaspoons tapioca starch (aka tapioca flour)
1/4 teaspoon xanthan gum
1/4 cup almond flour (or slivered, blanched almonds, finely ground)
2 tablespoons toasted hazelnuts, finely ground
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/8 teaspoon fine grain sea salt
1 large egg yolk
1/2 cup seedless raspberry jam
1/4 teaspoon ground coriander
powdered sugar for sprinkling (optional)

In a medium bowl, sift together the brown rice flour, potato and tapioca starch, and xanthan gum. Whisk in almond and toasted hazelnut flours. Set aside.

In the large bowl of an electric mixer, combine the butter, sugar, and salt. Set mixer speed on high and beat about 2 minutes until light and fluffy. Add egg yolk and beat until blended. Reduce mixer speed to low. Add the flour mixture and mix until just incorporated. Gather dough together and divide in half. Wrap each half in wax paper or plastic wrap. Chill for a minimum of 6 hours.

Preheat the oven to 400F. Line cookie sheets with parchment.

Roll dough, between wax paper, to 1/4-inch thickness. Using a cookie or biscuit cutter, cut dough with 1-inch round shapes. Using a smaller cookie cutter, cut-out the centers of half of the cookies. Dip cookie cutter in brown rice or all-purpose gluten-free flour, to aid cutting. Roll once and return scraps to refrigerator or freezer to chill. Place whole cookies on one sheet and ones with cut-out centers on another. Bake about 8 to 10 minutes, until edges are light golden brown. Cool cookies on cookie sheet for 3 minutes. Transfer cookies, still on the parchment, to wire racks to cool completely.

Just before serving, lightly dust the cut-out cookies with powdered sugar. Mix jam and coriander together in a small bowl. Spread 1 teaspoon of jam over bottom of one whole cookie and top with one cut-out cookie. Serve filled cookies immediately.

Unfilled cookies can be stored in an airtight container for 3 to 5 days.