coconut flour linzer cookies

dusted with sparkly sugar and filled with sweet jam

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.

ingredients:

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

3 eggs

2 tsp vanilla extract

1/2 cup finely chopped almonds (i used silvered almonds)

10 oz or so of your favorite jam (be picky)

method:

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.

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10 thoughts on “coconut flour linzer cookies

  1. These cookies were delicious! Liz gave them as a christmas present to my boyfriend and I, but I ate them all. Everything I wanted from a cookie, but I didn’t feel guilty after eating them, because it felt like I had just eaten breakfast. And the jam you picked was the tops! Very tart, which went great with the sugar coating.

  2. We just tried to make these cookies and the dough turned out so dry and crumbly we couldn’t possibly roll it out. Not sure where we messed up but I hope to try again tomorrow and stop adding the flour mixture as soon as it looks solid enough to bake.

    • sorry they didn’t work for you!
      when i have made these in the past, i found it was really important to sift the flour so that i knew it was the proper measurement, as coconut flour is very finicky. also, i have had a crumbly batch before, but it is easy to fix by adding half a tsp or so of oil to the batter, letting it mix through, and adding more until the batter is smooth, but not too wet.
      please try again keeping that in mind. let me know how they turn out. they are so tasty, they really are worth more trying!

  3. Hi there,
    I was just wondering – all my family’s traditional recipes for Linzertorte or Linzer cookies calls for the whole thing to be assembled with the jam and then baked, so the jam stiffens and doesn’t get all over the place later. Would it be possible to do that with these cookies?

    Cheers.

    • i haven’t tried it, though i would imagine that baking the jam with the assembled cookies would work just fine. -i had no messy issues with the jam when i did these, but if you try baking the jam on, let us know how it works! good question!

      • thanks for the tip! i’m actually using a recipe from alton brown (i have a crush on his dorkiness) that uses a brown sugar and salt brine. flavor sounds similar to the recipe you passed along.

      • Ok, so I made the following changes:
        The day before I browned the butter, cooled it and put it back in the fridge. Then the next morning I took it out to soften before making the cookies, so I had some lovely brown butter to cream instead. I used all butter instead of the coconut oil and I skipped the almonds because I didn’t have any on hand. I also added cinnamon and cloves just like in Linzertorte, and I assembled the cookies with the jam before baking them. I actually had to bake them closer to 20 minutes. They were delicious although a little dry, despite the jam. This will definitely become my base recipe for any time I need cut-out cookies. I may also try it as a roll-out pie crust some day…

      • sounds great, thanks for the substitution updates! i was able to remedy the dry cookie issue with a little extra coconut oil if needed.
        happy holidays to you!

  4. I just made them and made some substitutions. I used 1 cup of coconut flour and 3/4 cup Bob’s Red Mill gluten free all purpose flour, coconut sugar, and extra 1 1/2 tbspn butter and slightly more coconut oil. I was careful not to overcook. When I tasted them before applying the preserves they seemed a bit dry and not sweet. But once putting them together with the raspberry & powdered sugar, they are perfect!

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