i have been a neglectful blogger (once again), but assure my readers that it is only because i’ve been spending tons of time with family and friends, putting my feet up, and enjoying the holiday season in general. in preparation for said holidays, i spent most of november and december in a mad scramble to find a good grain free linzer tart cookie recipe. a mission that i expected would be fruitless ended up being well worth my time. i thought this one would be a total flop, a shot in the dark. but to my surprise, it was perfect. perfectly flavored, simple, great texture. i loved the crunch of the almonds in the dough. a friend tipped me off to the link on tastespotting.com, so i feel like i probably owe her a dozen. a good cookie recipe is worth it’s weight in gold.
since these have a coconut flour base (which i thought was impossible), they have a delicate texture, almost like a melt away. they are pretty sturdy once they are baked, but need lots of care when being handled when they are being rolled and cut out. they are quite a pretty cookie, too.
i chose to brush the top cookie with maple syrup, then dust it with sugar. this gave it some extra sweetness and a really fun crispy crunch. i highly recommend going through the extra effort for this effect. i simply brushed the tops with maple syrup after i had transferred to cookie sheet, dusted with sugar, then baked them.
i bought the finest strawberry jam i could find at wholefoods, not because i am a sucker, but because i have high standards for jam. -no added sugar, organic and such. last year we made our own strawberry jam, but this year we ran out of time! i imagine that you could get really creative and put some traditional wintery fruit in the middle, like fig jam or what have you. i also ended up adding a few extra tbsp sugar to the dough, and a few drops (a tsp or so) of almond extract. these cookies are amazing as-is, but these modifications really took them over the top.
here is my barely modified version of the recipe.
1 3/4 cups coconut flour
2 tsp baking powder
1/2 tsp salt
1/2 cup room temp butter
1/4 cup coconut solid coconut oil
1/2 cup sugar
2 tsp vanilla extract
1/2 cup finely chopped almonds (i used silvered almonds)
10 oz or so of your favorite jam (be picky)
preheat oven to 350. line cookie sheets with parchment paper.
mix together flour, baking powder and salt and set aside.
cream together butter, coconut oil and sugar. add eggs one at a time, add vanilla extract. add almonds followed by flour mixture, 1/2 cup at a time.
roll dough out between 2 sheets of wax or parchment paper and cut into circles (i used hearts). cut a smaller shape into half the cookies, so you have equal parts tops and bottom cookies.
transfer very carefully to prepared cookie sheets and bake for 8-12 minutes, or until lightly browned. these burn fast. as soon as they are golden, they are done. move to wire racks to cool.
when completely cool, assemble. place a small teaspoon or so of jam on the bottom cookie, spread it to the edge, then place the windowed cookie on top. store these in the fridge for a week, room temp for 4 days or so, or do like i did and freeze giant batches to give to your family.
this recipe can be found in it’s original glory at tropical traditions.