Hi Honeyville Fans. My name is Jenny Finke and I’m the author of Good For You Gluten Free – a blog dedicated to living a delicious, healthy and gluten free lifestyle. I’ve been gluten free for four years since being diagnosed with Celiac Disease in 2012. Since then, I’ve taught myself how to cook and bake, and I began to try new recipes and new flours. I always try to do what I can to stay healthy and eat right.
As the holiday season is about to kick into full gear, I’ve been playing with a few holiday cookie recipes. By the way, Pinterest has provided a wealth of inspiration when it comes to baking up delicious holiday cookies and I’ve been pinning up a gluten-free storm these days!
Today I’d like to share a cookie recipe I found at Lexi’s Clean Kitchen for Linzer Torte Thumbprint Cookies. They are easily made gluten free using delicious almond flour, and they are beautiful too! I must admit, I could use a little practice making these look even more beautiful… but truth be told, they are delicious regardless of how they look!
As I’m nurturing my interest in baking, I must admit that I didn’t know much about Linzer cookies. Basically a Linzer torte is a buttery dough filled with black currant or raspberry preserves (American style). The cookie reminds me of a Hamantaschen, a cookie traditionally eaten to celebrate Purim, a Jewish holiday.
To give my preserves a little added nutrition, I added soaked chia seeds. It didn’t change the texture of the cookie and the preserves were just as delicious whether the chia seeds were included or not. Feel free to take some creative license when it comes to the filling too – why not put some chocolate spread or other preserve flavors? The sky’s the limit!
Without further adieu, here is the delicious Almond Flour Linzer Torte recipe – follow it closely and you’ll wind up with a soft baked cookie with a sweet jelly filling. And of course, these cookies are gluten free – yay!
2 1/2 cups Honeyville Blanched Almond Flour
1/4 cup Honey
1 tsp Vanilla extract
1 tsp Almond extract (optional – I omitted)
2 Tbsp unsalted Butter (softened)
2 Tbsp Applesauce
1 tsp Baking Soda
Dash of Sea Salt
5 Tbsp of store bought Jam in choice flavor
1 Tbsp of Raw Organic Chia Seeds, soaked
1. Combine flour, baking soda and salt in a large bowl. Set aside.
2. In a separate bowl, combine honey, egg, extracts, butter and applesauce.
3. Add dry ingredients to wet ingredients and mix well.
4. Cover dough ball and refrigerate for 30 minutes. Dough is sticky.
5. Preheat oven to 350 degrees F.
6. Soak 1 tablespoon of chia seeds with 1 tablespoon of water until chia turns into a gel (about 10 minutes). Combine soaked chia seeds with jam and mix well. Set aside.
7. Prepared a large baking pan with parchment paper.
8. Roll 1.5 inch balls and place on parchment paper.
9. Using slightly wet hands (so your thumb doesn’t stick to dough), push a small thumb imprint into the center of each ball, creating a cavity for the preserves.
10. Add a spoonful of the preserves into each cookie center.
11. Bake for 15 minutes until slightly browned.
12. Allow cookies to cool for 10 minute before enjoying.
Please visit me online at GoodForYouGlutenFree.