These gluten free raspberry Linzer cookies have a delicious buttery crunch and add a beautiful touch to your holiday cookie platter
These amazing raspberry Linzer cookies are just a little labor intensive, but definitely worth it for the end result. Plus the holidays are the perfect time to put in the extra effort – especially this year when we need all the sparkle and joy we can get.
We’re doing some extra Christmas baking this year so we can do some “ding-dong-dash” cookie drop offs and spread as much holiday cheer as possible. I love to experiment and find different recipes to try. And of course add my own spin to.
We got our grandson a subscription to Eat2Explore for his birthday this year. Each box focuses on a different country and it includes recipes, facts, activities, and even some of the needed ingredients for the recipes! The Eat2Explore website is packed with history, background information, and more. They’ve got a great post on the history of the Linzer cookie. “In Linz, a city in Austria, these bakers would mix up a batch of Linzertorte dough, but instead of making a pie, they would cut out shapes such as stars, circles or hearts”
I put my own twist on the classic recipe, working with fresh berries and some different flours to create a unique raspberry Linzer cookie recipe.
I love baking with chickpea flour. It’s simple to work with, and since I try to avoid wheat (it’s inflammatory), it’s perfect. I generally order mine from Thrive Market, but our local Sprouts carries it most of the time as well. Chickpea flour adds protein, iron, thiamine, and more. It’s always good to sneak in a little extra nutrition, right? Especially into unsuspecting cookies.
Want more recipes with chickpea flour? Check out this zucchini bread recipe. I love it for breakfast.
Raspberry Linzer Cookies
Ingredients
Cookie
- 2 cups chickpea flour
- 1 cup almond flour
- ¼ cup organic cane sugar
- 2 sticks butter at room temperature
- 2 egg 2
- ¼ cup water
Raspberry Filling
- ½ cup fresh raspberries (you can use frozen, but skip the added water)
- ¼ cup organic cane sugar
- 1 teaspoon arrowroot powder
- 2 tablespoons water
Instructions
Raspberry Filling
- Place the raspberries and water in saucepan and simmer for about 10 minutes.
- Add sugar, bring to boil. Reduce heat and simmer an additional 5 minutes
- Dissolve arrowroot in water, add to raspberries and simmer one minute. Remove from heat and allow to cool
Cookies
- Preheat oven to 325 degrees
- Combine chickpea flour, almond flour, and sugar in large mixing bowl. Cut in butter until mixture resembles course sand.
- Separate eggs, set white aside. Add yolks and water to mixture and stir until just combined. If dough feels sticky, chill for 20 minutes.
- On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 10-12 circles. Place on parchment lined cookie sheet.
- Repeat the rolling and cutting process with the other half of the dough, but cut out the center of each circle with a 1/2 inch cookie cutter. Use the dough from the centers to cut out more cookies.
- spread a thin coating of the raspberry mixure in the center of each round on the cookie sheet. place a cut out cookie on top. Spoon a dab of raspberry into the opening. Repeat with each cookie. Brush cookie tops with egg white.
- Bake cookies in preheated oven until light brown, 10 to 15 minutes
