Culinary Tip of the Week: Gluten-Free Holiday Baking
Linzer Cookies

By Rebecca Reilly (Gluten-Free Baking)

1 1/4 cups basic gluten-free mix
1 cup ground, toasted hazelnuts or almonds
2 tsp. cinnamon
1/2 tsp. xanthan gum^†
1/4 tsp. nutmeg
1/4 tsp. cardamom
1/8 tsp. salt
1 stick unsalted butter
1 cup sugar
Seedless raspberry jam, melted

Preheat oven to 350ºF. Lightly grease a 10x10 inch baking pan and line it with lightly greased parchment paper.

To Make Basic Gluten-Free Mix:
(store in an airtight container in the refrigerator)

Options:

Mix 2 cups brown rice flour or chickpea flour, 2/3 cup potato starch, and 1/3 cup tapioca starch

Or mix 1 cup chickpea or Garfava flour (bean flour), 1 cup brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch

Mix together the gluten-free mix, ground nuts, cinnamon, xanthan gum, nutmeg, cardamom, and salt.

Cream together the butter until smooth. Add the sugar and beat until fluffy, about 5 minutes. Slowly incorporate the dry ingredients.

Press the dough into the prepared pan. Bake or 15 minutes. Spread the melted jam over the crust. Bake for another 12 minutes. Cool. Cut into 2-inch squares and remove from the pan.

^†Xanthan gum is derived from corn sugar and is used in gluten free baking to replace the gluten found in wheat.