Gluten-Free Almond Raspberry Linzer Cookies
Recipe that marries the nutty richness of almonds with the tart sweetness of raspberry. This recipe, designed to yield two dozen cookies, requires an active preparation time of 30 minutes and a total time of 1¾ hours, which includes an hour dedicated to chilling the dough. Ingredients like white rice flour, almond meal, and xanthan gum ensure a gluten-free experience without compromising on taste or texture. The process begins with combining dry ingredients, followed by creaming together butter and sugar, then gradually mixing in the dry ingredients to form a stiff dough. After chilling, the dough is rolled out, cut into flower shapes, and baked until golden. The final step involves assembling the cookies with raspberry jam and a dusting of confectioners' sugar, resulting in a visually stunning and deliciously layered treat. For a delightful twist, the recipe suggests substituting raspberry jam with melted chocolate, catering to all preferences.
- 1½ cup White Rice Flour
- ¾ cups Almond Meal
- 1¼ tablespoon Xanthan Gum
- ¾ tablespoons Gluten-Free Baking Powder
- ½ tablespoons Salt
- ¼ pounds Unsalted Butter
- ¾ cups Granulated Sugar
- 1 Large Egg
- 1 tablespoon Milk
- ¾ tablespoons Pure Almond Extract
- Sweet Rice flour
- ¾ cups Seedless Raspberry Jam
- ⅓ cups Confectioners’ Sugar
- Mixing the Dry Ingredients
Begin your baking journey by muffling together almond meal, rice flour, baking powder, xanthan gum, and a pinch of a salt in a mixing bowl. This is where the foundations of your cookies starts.
- Creaming Butter and Sugar
In a different bowl, let the sugar and butter come together along an electric mixers on low speeds. Once acquainted, work up the speed to high and then let them dance together until the mixtures becomes fluffy and light, about three to four minutes. Use the egg, milk, and a splash of almond and then mix it, beating for next minute to blend everything into a harmonious mixtures.
- Forming the Dough
Moderately introduce the dry mixture to the creamy butter mix, beating until you're greeted by a stiff doughs. muffle this promising dough in plastic wrap, softly press it into a pancake shapes, and then let it chill in the fridges. Give it 1 hour to firm up, or if time allows, up to 2 day for tastes to meld.
- Ready, Set, Bake!
Preheat your oven to a warm 350°F and dress 2 baking sheets along silicone mats or parchment papers, preparing them for the show.
- Shaping the Cookies
On a gently floured waxed papers, roll out the doughs to a fastidious thickness of 1/8 inch. Dip a 2-inch flower-shaped cookies cutter in sweet rice flour and begin on cutting out 48 cookies. For a touch of smoothness, use a ¾-inch cutter to punch a center hole in half of the cookies. Transfer your decorative creations to the baking sheets, and then don’t delay to re-roll the dough scraps for more cookies, chill it briefly if it is needed.
- Baking to Golden Perfection
Bake the cookies for 8 to 10 minutes, just until the edges whispers of a golden brown. Let them a brief rest on the baking sheets before moving them to cooling racks to cool completely, setting the stage for the final acts.
- Assembling with Jam and Sugar
lay out your favorites jam on the 24 solid cookies, laying the foundation for a sweet surprises. Fine powder the remaining cookies, those along the delicate holes, along a snowfall of confectioners’ sugars. Then, softly place them atop the jimmy bases, creating a beautiful sandwich cookies that's as very pleasant to look at as it is to eat.
- Delicious Variation
For those chocolates flavor, feel free to drizzle or spread melted white or dark chocolate instead of jam, offering a twist that's sure to fascinate any sweet tooth.
