Linzer Cookie Recipe

1 c almond flour/ almond meal (any other nut flour can be subbed, the recipe calls for hazelnut but I had almond in my pantry)

1 c gluten free flour mix ( I used bob’s red mill gf flour blend)

1 tsp baking powder

1/4 tsp salt

1 dash or more cinnamon 

1/4 c butter ( I subbed soy free earth balance)

1/4 c sugar

1 egg or 3 tablespoons of chickpea water aka aquafaben to make vegan

1 tsp vanilla

Preheat oven to 325

Line 2 baking trays with parchment paper

Mix dry ingredients and set aside

Cream earth balance and sugar until light

Add egg and vanilla  and beat to combine

Divide bater in to 3 balls, wrap in plastic wrap and freeze for 15 minutes or fridge for 30.

Roll out dough (jar covered in plastic wrap works) on parchment paper lines cutting board.

Use a cookie cutter to cut shapes. Place on cookie sheets.

Put the scraps from the first ball back in to the freezer and keep swapping balls to keep the dough cold.

 Once both cookie sheets are full place in oven to bake. Full cookies will bake in about 10 minutes while cut out cookies will bake in about 8 (keep your eye on the cut outs because  they burn pretty quickly)

Once cookies are baked transfer to a wire rack to cool.

Spread your favorite jam on the bottom side of a whole cookie (I used raspberry jam) and place cut out cookie on top.

These cookies will keep for about 5 days in an airtight container if they last that long.