Cakes, Cookies & Muffins, Christmas
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Linzer Cookies [Spitzbuben]

linzer cookies

Maybe almost every blogger take the opportunity to published a last christmassy post on christmas’ eve’s eve (or in my instance on christmas’ eve morning). So I do so either. But I don’t only want to share the recipe for these gluten free Linzer cookies. I also want to share with you some of my thoughts which I always have on my mind when a year comes to its end. When I review, it feels like this year was just crazy and even kind of weird sometimes. On personal and professional level I made huge steps, gained many new experiences, made new contacts, accepted and overcame new challenges. Furthermore I learned so much about myself as a woman and a mother. Of course it meant it wasn’t always easy, but all in all, I can say it was a good year for me.

linzer cookies

I really wish the whole could say that too. I mean, I hate to turn in the news and I don’t want to talk about political stuff, certainly not about those terrible things, which happend recently, here on my blog. But well… this year was so weird and also scary in this instance. Somethimes I can’t believe how hateful humans can be to each other, to themselves. But yet I am always grateful for everything I have, I get and I become. And I am happy to be in contact with beautiful and nice people, in real life but also through the internet. So I wish you a merry christmas with you families, friends and all your lovelies, take good care and stay positive no matter what life gives you. All the best for 2017! By the way: I guess most you of have already finished their festive preperation, but maybe you want to pin these Linzer Cookies for next christmas 🙂

linzer cookies

Linzer Cookies
20 servings
  • 75 g rice flour
  • 25 g oat flour
  • 50 g ground almonds
  • 50 g butter
  • 30 g maple syrup
  • 10 g raw cane sugar
  • 1-2 tbsp. milk (dairy, nut or soy)
  • 1 pinch of salt
  • 50 g smooth jam of your choice
  • optional: icing sugar
  1. Place all ingredients (ecxept jam and milk) in a bowl and with a mixer or food processor mix all together until you have a cumbly mixture.
  2. Add drop by drop milk to the mixture and work it together until you have a smooth dough.
  3. Shape the dough into a ball, wrap in plastic wrap and let rest in the fridge for at least one hour.
  4. Preheat oven to 180° C.
  5. Flour you work surface lightly and roll out dough to (approx) 3-4 mm thickness. Cut out the cookies, reroll scraps and repeat. You should have the same amount of cookies with and without the hole at the end.
  6. Line a baking sheet with baking paper.
  7. Bake for about 13-15 minutes.
  8. Remove the cookies from the oven and let them cool down on a rack.
  9. Dust the cookies with a hole with icing sugar (optional).
  10. Heat jam over medium heat to thicken it a little bit.
  11. Top the cookies (without hole) with about ½ ts. jam and cover with another cookie (with a hole).

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