Gluten-Free Vegan Linzer Cookies
Author: 
Recipe type: Dessert, Cookies
Cuisine: Austrian
Prep time: 
Cook time: 
Total time: 
Serves: 24 sandwich cookies
 
This recipe is adapted from Baking:  From My Home to Yours by Dorie Greenspan and uses gluten-free flours and ground nuts. Fill them with your favorite jam or chocolate hazelnut spread.
Ingredients
  • 8 tablespoons vegan butter (I used Earth Balance, can use pure use vegetable shortening or butter)
  • ½ cup evaporated cane juice or granulated sugar
  • 1 Tbsp. ground flax seed mixed with 3 Tbsp. plus 2 tsp. water
  • ½ tsp. vanilla extract
  • 1½ cups finely ground hazelnuts (can use almonds or walnuts)
  • ½ cup buckwheat flour
  • ½ cup brown rice flour
  • ½ cup all-purpose GF flour mix, plus a little more for rolling
  • ¼ tsp. salt
  • Pinch ground cloves
  • Pinch ground cinnamon
  • ½ to ¾ cup fruit jam, strained or chocolate hazelnut spread
  • Confectioner's sugar, optional, for dusting
Instructions
  1. Using a stand or electric mixer, beat vegan butter and evaporated cane juice with an electric hand or stand mixer until well combined. Add in the flax and water mixture. Continue beating and add in the vanilla extract.
  2. Stir together ground hazelnuts, flours and salt. Add a little at a time and mix just until combined.
  3. Form into a 1-inch thick flat disk and wrap well in plastic wrap and chill for at least an hour, preferably several hours or overnight before rolling out the dough and cutting it into shapes.
  4. Adjust oven racks to middle and lower (but not the lowest) positions. Preheat oven to 375° F. Line two rimmed baking sheets with parchment paper or a silicone baking mat.
  5. Roll chilled dough out on a lightly floured surface or between two sheets of waxed or parchment paper to ¼" thickness. (I rolled the dough out onto parchment and then carefully lifted the paper onto the baking sheet.)
  6. Use 2-3" cookie cutters to cut into desired shapes. Use small cookie cutters to cut holes in the centers of half the cookies. (I used the the large and small ends of a large piping tip.) Gather dough scraps and roll the rest of the dough and cut into shapes.
  7. Carefully transfer cookies onto the baking sheets. Bake for 11-13 minutes, rotating the cookie sheets top to bottom and front to back halfway through baking time, or until cookies are lightly browned on the edges.
  8. Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to finish cooling.
  9. To assemble cookie sandwiches: After the cookies are completely cooled, turn over the cookies without the holes. Spoon a little jam on each of the cookie bottoms and place the cookies with holes on top and gently press down. Dust tops with powdered sugar using a mesh sieve.
  10. Yield:  varies depending on size of cookies, but will make about 24, 2" sandwich cookies
Notes
To make non-GF cookies, simply replace the buckwheat, brown rice and GF flour mix with all-purpose (wheat) flour.
To finely grind the nuts for this recipe, use a food processor for best results. Or purchase pre-ground nut flours. They are available in most well-stocked grocery stores or online.
The buckwheat flour can be replaced with other gluten-free flours.
The flaxseed and water mixture can be replaced with 1 large egg, if needed, to make a non-vegan version.
I have not tried this, but I believe coconut sugar could be used in place of the evaporated cane juice.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2012/02/gluten-free-vegan-linzer-cookies.html