Linzer Cookies are such a classic cookie and for good reason – they’re a delight! If you’re looking for a light snack or dessert, these are the way to go. The biscuits I’ve chosen for these cookies are a buckwheat maple cookie that I love. It’s really simple, few ingredients and rather neutral. So, you can dress it up by adding some chopped nuts, citrus zest, spices, etc… or keep it simple and leave it a Maple Biscuit, as I have done for this recipe. Another cookie recipe, in case you don’t like buckwheat, is this tart crust recipe, actually. Instead of rolling it out and pressing into a tart form, just roll it out and use it like cookie dough!
Another awesome note is that you can use any berry you fancy. For these, I used blueberries, but I’ve done these with blackberry, raspberry and mixed berries in the past. They’re all yummy!
For the ones you see in the pictures, I used a plain ring cutter set, but you could also use a star or heart set to cut the small hole in the top biscuit – that’ll make them extra special.
- 400 g frozen raspberries, blueberries or blackberries
- 75 g xylitol or maple syrup
- 5 drops vanilla medicine flower extract or ½ tsp vanilla powder
- 65 g buckwheat
- 50 g maple syrup
- 40 g ground almonds
- ½ tsp vanilla extract or 4 drops vanilla medicine flower extract
- 2 tbsp water
- Pinch sea salt
- 5 g psyllium husk
- 15 g coconut flour
- 20 g oat flour
- Combine all ingredients in a saucepan and cover with a lid.
- Pop on the hob/stove on medium-high heat, covered, until it’s gently bubbling and then uncover and reduce to a light simmer.
- Reduce by ½ - ⅔
- Remove from the heat and blend till smooth.
- Sieve to remove seeds, if needed.
- Soak the buckwheat 20 minutes - 1 hour, drain, rinse and allow to sprout 10 hours. Once sprouted, rinse once more before using.
- In a high speed blender, combine the first 6 ingredients and blend on low/medium to break down the buckwheat. You may need to scrape down the sides a few times as you go.
- Once it’s all smooth, add the psyllium and blend on low to combine.
- Mix together the coconut and oat flours in a bowl and add the blender contents. Using your hands, mix it all up and form into a ball.
- Roll it out between two pieces of teflex or greaseproof paper to about ¼ inch thickness.
- Cut with a 2-3 inch ring cutter. Dampen the cutter between cuts to keep it cutting clean and not sticking to the dough.
- Continue with this process till all dough is used.
- Now go back over half of the cookies and cut a small hole in the middle.
- Spoon 1-2 tsp jam into the middle of the cookie and lightly spread it out to cover ¾ of the cookie. Leaving just a little room on the edge of the cookie all around.
- Place a cookie with a hole in it on top and gently press so the jam comes out the top a little and just reaches the sides of the cookie.
- Place the tray of cookies into the dehydrator to dry at 115f for 8 hours or until they have reached the firmness you desire.
- From here, you could let them cool and then dip the sides in chocolate or just keep them as is.
- These will store well at room temp for 2 days or in an airtight container in the fridge for a week or so.
FREE Videos: Start watching and learning today
Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. This FREE mini series covers everything you need to know in order to start making professional quality chocolate at home with ease.
Want to know when a new recipe is posted?
You’re busy. I know this. You can’t keep checking my site for new recipes. Sign up for my newsletter and I’ll send you a new recipe every week. Boom!