I stan a ride-or-die couple. And I’m currently obsessing over Starz-streamed series, “Outlander.” If you haven’t watched yet, the story revolves around our two main characters, Claire (a time-traveling WWII nurse from England), and an 18th Century Scottish Highland warrior named Jamie Fraser. I won’t delve too much into the storyline, but these star-crossed lovers will do whatever it takes to protect each other. It’s a love that spans centuries.
The Linzer Torte (the original form of this tasty treat) is actually much older than our fictitious Scottish Jacobite, and dates as far back as the 17th Century in Linz, Austria. (The oldest known recipe is from 1653!) The name originated as “Helle Linzer Plaetzchen” which in German literally translates to “bright Linzer cookies.” The much easier to make version is the sandwich cookie, with its characteristic cut-out shape exposing the fruit jam and is lightly dusted with confectioner’s sugar. This version is gluten-free and vegan.
Gluten-Free + Vegan Linzer Cookies
Recipe slightly adapted from About to Sprout
Recipe yields about 8 cookie sandwiches
2.5 C almond flour (I like Bob’s Red Mill)
4T coconut oil, melted
1/4 C date syrup
1/2t fresh lemon juice
1ea lemon, zested
1t pure vanilla extract
1/2t Kosher salt
1/4t Baking soda
1C Jam, fruit preserve of choice (my fave store-bought are from Crofter’s)
1/4C powdered sugar for dusting
Combine all ingredients into a bowl. If the dough is too sticky, sprinkle in a bit of almond flour till it’s pliable but not too dry.
Mound dough onto a flat surface and shape into a disc. Wrap in plastic and place in the refrigerator for 20 mins.
Preheat oven to 325 degrees.
Line 2 sheet trays with parchment paper.
Once dough is chilled, unwrap and place between two pieces of parchment paper.
Roll out dough to 1/4-inch thick. Cut out 16 cookies (using a large heart-shaped cookie cutter) and place 8 of those cookies on the parchment-lined sheet tray. (You may need to re-roll your dough to get more cookies.)
Use a small heart-shaped cookie cutter inside the larger hearts. If you don’t have a smaller cookie cutter you can free-hand it like I did.
Place onto sheet tray, making sure cookies don’t touch (they’ll spread a little).
Bake for 8-12 mins depending on your oven. Mine were done at 8 mins, so keep an eye on them and pull out once they’re a nice golden brown.
Allow to cool on a cooling rack.
Line cookies with the base of the cookie bottom sides up and spoon about 1T of fruit preserve. Top with double-heart cookie half to expose the jam.
Top with a light dusting of sugar.