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Gluten free Linzer cookie recipe

Hello lovelies! I hope you had a lovely weekend. After staying up late on Friday night baking and decorating my baked treats I was almost ready for my visitors on Saturday. A few last minute preparations on Saturday morning and I just about finished in time! I will of course show you how my dining table and Christmas dessert table looked but first I wanted to share with you one of my new gluten free favourite recipes...

Gluten free Linzer cookies, something I have wanted to make for ages, ever since I bought special cookie cutters a few years back on a holiday in the US. But until this year I just have never got round to it!

Linzer cookies are sweet almond sandwiched cookies that have a small cut out window on the front so you can see the jam. They originate from the city of Linz in Austria and are often made for Christmas or in heart shaped form for Valentines. They are most commonly filled with strawberry or raspberry jam but as I wanted them to match my Christmas colours I went for apricot jam.

They are my new favourite cookie, light, buttery and slightly crumbly with a tart filling, hmm, just writing this makes me want to eat another one! I will definitely be making these again...

Gluten Free

20 Servings


Gluten free Linzer cookie

  1. In a food mixer, beat the butter, sugar and vanilla extract till light and fluffy

  2. Beat in the flour and ground almonds a tablespoon at a time

  3. Continue beating until the mixture becomes a stiff dough

  4. Remove dough from bowl and form it into a ball.

  5. Split the dough into two pieces, cover with cling film (saran wrap) and place in a refrigerator for at least an hour before continuing.

  6. Preheat oven to 180C (160c fan)

  7. Place a sheet of non stick parchment paper on your work surface, place one piece of dough on parchment Place another sheet of paper on top of dough

  8. Roll out dough so it is about 5mm thick

  9. With a star cutter cut out as many stars as you can. Transfer to baking sheets

  10. Knead the leftover pieces of dough in to a ball and roll it out again as before to about 5mm thick. Cut out more stars and transfer to a baking sheet. You should have around 20.

  11. Now take your second batch of dough and roll and cut out as before but this time cut out the centre of the stars with a smaller star cutter.

  12. Place unbaked cookies in fridge for 15 mins

  13. Bake both batches for 10-15 mins or until edges start to lightly golden

  14. Place cookies on a wire rack to cool

To decorate

  1. Spread a little apricot jam on the solid star biscuits, with a little more in the centre.

  2. Place a cut out biscuit on top and lightly press together so jam rises to fill star cut out

  3. Lightly dust cookies with icing sugar


Gluten free Linzer cookie

  • 275g butter (unsalted, at room temperature)

  • 130g caster sugar

  • 250g gluten free plain flour (sifted)

  • 250g almonds (ground)

  • 1 tsp vanilla (extract)

To Decorate

See more...

Linzer cookies
Gluten free Linzer cookies 1


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