Linzer Cookies

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.

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 Recipe4.42 from 12 votes

Linzer Cookies are such a classic cookie and for good reason – they’re a delight!Servings8 cookies

Nutrition (For one serving)Calories: 131kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 6mgPotassium: 113mg Fiber: 4gSugar: 12gVitamin A: 7IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Ingredients

Berry Jam

• 1 1/2 cups raspberries frozen (also blueberries or blackberries)
• 1/4 cup maple syrup
• 5 drops vanilla medicine flower extract or ½ tsp vanilla powder

Buckwheat Cookies

• 1/3 cup buckwheat measured dry (sprouted for 12 hours)
• 3 tbsp maple syrup or xylitol
• 1/3 cup ground almonds
• ½ tsp vanilla extract or 4 drops vanilla medicine flower extract
• 2 tbsp water
• Pinch sea salt
• 1 tbsp psyllium husk
• 1/8 cup coconut flour
• 1/8 cup oat flour

Instructions

Berry Jam (Raw Method)

• Combine all ingredients in a bowl, crushing the berries slightly as you mix.
• Place the whole bowl in the dehydrator for 8-14 hours on 115f.
• Stir the jam every 2-4 hours to avoid getting a skin on top and keep it consistent.
• You want it reduced by ⅓ - ½ in volume.

Berry Jam (Stove Top Method)

• 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.

Buckwheat Cookies

• 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  4.42 from 12 votes   Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!