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Linzer Cookies

By 21/03/2020April 15th, 2020No Comments

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.

Rate This Recipe
4.73 from 11 votes

Linzer Cookies

The Linzer cookie is an absolute classic and, in this recipe, we make it a little healthier and full of beautiful, rich fruity jam.

Ingredients

Berry Jam

  • 400 g frozen raspberries, blueberries or blackberries
  • 75 g xylitol or maple syrup
  • 5 drops vanilla medicine flower extract or ½ tsp vanilla powder

Buckwheat Cookies

  • 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

Instructions

Berry Jam

  • 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.

Buckwheat Cookies

  • 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.
Rate This Recipe
4.73 from 11 votes

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