![]() If the dough is very soft, I recommend placing it back in the fridge and allow it to firm up again. Combine all the dough scraps, roll out the dough again.You want to have an even number of tops and bottoms. Use a tiny cookie cutter (or the back end of a piping tip) to cut out the centers in your top cookies. You can also use the same cutter for tops and bottoms. I use a 2 ½” scalloped edge cookie cutter for the tops of the cookies and a 2 ½” round cookie cutter for the bottom. Use a cookie cutter to cut into desired shapes.I think it’s the easiest to do this on a floured parchment paper. Place dough onto a lightly floured surface, and roll the dough out to about ¼” thick.Remove the dough from the fridge and allow to sit at room temperature for 5 minutes.The dough MUST rest for at least 2hrs and up to 3 days in the refrigerator.Īs mentioned, this dough is very delicate unless you allow for it to rest in the refrigerator for at least 2hrs. Use your hands and push the dough together in a disk or square, sprinkle some additional flour on top and place it in your refrigerator. Do not add additional flour to the dough even though may be tempted. ![]() Rest the dough: Remove dough from the stand mixer bowl and transfer to a parchment paper-lined sheet tray or plate (a ¼ sheet tray works great for this task) The dough will be very soft so I recommend sprinkling some gluten-free flour on the parchment paper first. Mix everything together until a dry, crumbly dough forms. Scrape down the sides.ĭry Ingredients: combine your gluten free flour, almond flour (or hazelnut flour), and salt in a separate bowl, whisk together and add to your wet ingredients. Make sure to scrape down the bowl halfway through the creaming process.Īdd Egg and Vanilla: add the whole egg and vanilla extract and mix until incorporated for 1 minute. Since this dough does not contain any leavening agent the creaming will provide structure. We will cream those two-ingredient for 5 minutes until light and fluffy. Using the mixer for sure makes for an easier and quicker clean-up.Ĭream Butter and Powdered Sugar: Combine your room temperature butter and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment. I have tested the "by hand" method and the "mixer method" and was not able to see or taste a difference. Traditionally this dough is made right on the kitchen counter by cutting the butter into the dry ingredients, adding the egg (or egg yolks), and kneading it by hand. Offset Spatula: I love using Mini Offsets to move delicate cookie dough BUT, you can always use a clean bottle (like a wine bottle) in a pinch Rolling Pin: you will need a rolling pin to roll out the gluten-free Linzer cookie dough. It is also known as confectionary sugar or icing sugar.Ĭookie Cutters: I use Double-Sided Fluted and Plain Edge Cookie Cutter and a Mini Heart-shaped cookie cutter Powdered Sugar: Cookies made with powdered sugar have a more delicate crumb. You should see an indent but the butter should not feel like you can poke right through it. To test if your butter is at room temperature nudge it with your finger. It should be around 65F which is a lot colder than many of us consider room temperature. If you have access to hazelnut flour I highly recommend giving it a try sometimes.īutter: Please use unsalted, room temperature butter for the recipe. Nut flour: Traditionally Linzer Cookies are made with Hazelnut Flour but it is very pricey in the US (and sometimes hard to find). If you use a blend without xanthan, please add 1.5 teaspoons of xanthan gum. ![]() This is a very forgiving recipe so if you would like to use a different gluten free flour, you may do so. Gluten Free Flour: I have made this recipe with Bob's Red Mill 1-1 as well as my own gluten free flour blend. ![]()
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