Gluten-Free Flour Blend - I have only tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour Blend (the one in the blue bag) so I can't say how it would work with any others. Yes, there are a few extra steps, but they're not complicated and I'll be walking you through everything.īefore you read through this post, check out all of my other vegan gluten-free Christmas cookies so you can round out your baking list, holiday cookie tray, cookie box, or list of edible gifts to make and give this year. Since these cut-out cookies look fancy, you may think they're not like my other easy cookie recipes, but they're just as easy to make as the others. Yes, they're vegan gluten-free Linzer cookies, so they're not the traditional or authentic recipe but they're just as scrumptious and will fit in perfectly with your other holiday treats. Over the years, there have been many different variations, this being one of them. Not only are they pretty to look at they're also delicious! And just because this version contains no dairy, no eggs, and no gluten does not mean a thing (no one will know the difference). There's a reason why these cookies have been around for so long. The cookies were created sometime after and then introduced in the United States in the 1800s. If you aren't familiar with Linzer cookies, they're traditional Austrian cookies that were inspired by the Linzer torte, a Christmas tart that was created hundreds of years ago in Linz, Austria. You can make the cookies in advance and keep them frozen until assembly.Add these crisp, tender vegan gluten-free Linzer cookies to your Christmas baking list this year! This recipe is a dairy-free, gluten-free, and egg-free take on the traditional Austrian cookies, you can even make a nut-free version, find the details about that below.įill these delicious cookies with the jam of your choice, raspberry, strawberry, or apricot, it’s up to you! They turn into something deliciously reminiscent of fig newtons in texture a day or two after. These cookies are lovely and crisp the day they are assembled. Flip the remaining cookies over and spread the with either jam or melted chocolate then top them with the dusted cookies. Transfer the cookies with cutouts to one baking sheet. Transfer the cookie sheets to racks to cool completely.ĥ. Return the cookies to the oven and bake until the edges are golden, 2 to 4 minutes. Remove them from the oven and carefully re-cut the centers out of half of the cookies. Bake until the cookies are just set, about 8 minutes. At this point, if the dough has gotten soft, freeze it again until firm.Ĥ. Set them on two parchment-lined baking sheet, at least 1 inch apart. Remove the centers of half of the cookies. Using an offset spatula, carefully lift the cut cookies out of the rolled dough. Transfer the sheet with the dough to a baking sheet and freeze for at least 30 minutes. With a 1/2 –inch cookie cutter (I used a heart and a star), make cuts in the center of half of the cookies.
With a 2 1/4-inch fluted, round cookie cutter, make cuts in the dough, but don’t lift the cookies out. The dough is very buttery so it shouldn’t stick. Top the other half with another piece of parchment and roll it out to an even 1/8th-inch thickness. Wrap one half in plastic and refrigerate it until ready to use. Tip the dough out onto a piece of parchment paper. Then add the egg and the vanilla and process until an evenly-moistened dough forms.Ģ. Add the butter and pulse until mixture looks like coarse sand. Add the almond flour, white rice flour, potato starch, baking soda, and salt and process until well-combined. In the bowl of a food processor, combine sugar and hazelnuts and process until the hazelnuts are finely ground. 3/4 cup hazelnuts, toasted, skinned and cooled completelyġ stick (1/2 cup) unsalted butter, cold but not too hard, cut into piecesġ.
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