Paleo Linzer Cookies
Love Is in The Air
Valentine’s Day is coming. This lovely linzer cookie with heart shape motive is very popular. It can be prepared any time of course, but it is most popular at Christmas and Valentine’s Day. My version of the classic Austrian linzer cookie is gluten, lactose and egg free. I use cassava flour and a small amount of almond flour instead of wheat flour. Lactose free butter, xylitol, agave syrup, salt, vanilla and almond extracts are the remaining ingredients. I have changed the ingredients and quantities many times. After several attempts, I am very satisfied with this result and I share the final recipe with you. Make it to your Valentine!
Click here to read the interesting story of Valentine’s Day!
Austrian Linzer Cookies
These cookies are based on the dough of the Austrian linzer cake. The recipe of this cake is the world’s oldest written recipe still in existence. It was discovered in a cookery manuscript of a countess in 1653. It has a long history. Bakers had an idea and cut out shapes such as stars, circles or hearts from the dough of the traditional Austrian linzer cake, instead of making a pie. Half of the shapes got second cutouts in the center. They are called Linzer eyes. Austrian and German immigrants took the recipe to America in the late 19th century. These cookies rise in popularity everywhere.
Click here if you want to know more about their history!
Paleo Linzer Cookies
Ingredients
- 140 gram cassava flour plus for dusting
- 80 gram almond flour
- 100 gram butter lactose free or vegan, diced
- 25 gram xylitol
- 60 ml agave syrup
- 1 tsp vanilla extract
- 2 tsp almond extract
- 1 pinch salt
- 280 gram red berries jam paleo
Instructions
- Preheat the oven to 180 °C. Line 2 baking trays with parchment paper.
- Mix cassava flour, almond flour in a big bowl.
- Add butter, xylitol, agave syrup, salt, vanilla and almond extracts. Mix by hand and form 2 balls from the dough.
- Cover and put in the fridge for 30 minutes.
- Roll the dough between 2 pieces parchment paper about 4-5 mm thick. Sprinkle the parchment paper and the top of the dough with a bit of cassava flour.
- Use round cookie cutter and another round cookie cutter with small heart in the middle, to cut cookies out. (Dip cookie cutters in cassava flour before each cut and the dough will not stick.) Knead the remaining small pieces and repeat the process until you have dough. Make 16 pieces of cookies twice. (Of course, the amount depends on the size of the cookie cutter.)
- Place cookies on lined baking trays. Cover and put them to chill into the fridge or cold place for 15 minutes.
- After chilling, bake them for 10-12 minutes, until golden. Leave cookies to cool for 20 minutes before you start spreading with jam. Then paste them together.
- Sprinkle with a bit of xylitol powder. Enjoy!