Gluten-free Linzer Christmas Cookies Recipe

Ingredients

  • Cookie Dough
    (Ingredients for one small tray)

  • Additionally

Directions

Discover this tasty gluten-free and vegan version of the typical Austrian Linzer Christmas cookies. Delicious combination of home-made jam and almonds.

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Ingredients

Cookie Dough
(Ingredients for one small tray)
60g plant-based milk of choice (for example unsweetened almond milk)
1 tsp baking powder
1 vanilla pod
30g liquid coconut oil
80g agave syrup
70g xylitol sugar
170g rice flour
130g ground almonds
Additionally
600g dark berry mixture frozen
300g preserving sugar for jam
1 handful flaked almonds

Steps

1

Jam

First prepare the jam. To do this, place the berries and the preserving sugar into the bread pan with the kneading blade of Croustina and select the “Jam” programme. The jam will now simmer for about 2 hours and stir automatically.
Meanwhile, sterilize the jars and lids and pour the jam into them straight away as soon as the selected programme has been completed. Close the jars and turn them upside down.

Leave to cool.

2

Preheat the oven to 175 degrees top and bottom heat.

3

Dough

Place the dry ingredients into the bread pan of Croustina and mix roughly.
Add the liquid ingredients.
Let the dough knead in programme 15. As soon as the kneading process is complete, remove the dough.

4

Divide the dough into two portions. Roll out the first portion between two layers of baking paper (lightly floured) about 0.3-0.5 cm thin.

5

Spread about 150 g of the jam on the rolled out dough.

6

Roll out the second portion of dough between two layers of baking paper (lightly floured) thinly and cut into around 1.3 cm wide strips.

7

Carefully lift each strip (if needed use a spatula to lift it up) and place it diagonally with a gap of around 1.5-1.8cm from each other on the dough with jam, creating a kind of grid. If a strip is not long enough, just take two short strips and connect them (overlap the ends and press them together).
Scatter a handful of flaked almonds on top.

8

Bake the biscuits for about 17 minutes. Then let them cool down briefly, but still cut the biscuits into the desired size while they are still slightly warm.

9

Store in a biscuit tin.

Enjoy

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Ingredients

Cookie Dough
(Ingredients for one small tray)
60g plant-based milk of choice (for example unsweetened almond milk)
1 tsp baking powder
1 vanilla pod
30g liquid coconut oil
80g agave syrup
70g xylitol sugar
170g rice flour
130g ground almonds
Additionally
600g dark berry mixture frozen
300g preserving sugar for jam
1 handful flaked almonds

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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