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Gluten-Free Linzer Cookies

Servings 24 sandwiches (48 cookies)


  • 3 cups hazelnut flour
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup unsalted butter room temp
  • ¼ cup shortening
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 jar raspberry preserves as needed


  • Preheat your oven to 350°F/177°C.
  • Sift the hazelnut flour, salt, and baking soda together.
  • Put the cream the butter, shortening, the two sugars, and the cinnamon in the bowl of a standing mixer with the paddle attachment and blend on medium-high until it's light and fluffy, about 5 minutes. (Or do the same in a large bowl with a hand blender.)
  • Add the eggs and mix on medium until they're incorporated, scraping down the sides of the bowl with a rubber spatula as necessary. Turn the mixer to low and pour in the dry ingredients, and continue to mix till combined.
  • Scoop teaspoon-sized cookies onto a sheet tray lined with parchment paper or a Silpat. Bake for 10 to 13 minutes. Remove from the oven and allow them to cool.
  • Spread a thin layer of raspberry preserves on each cookie and sandwich another on top. together.
Keyword Christmas cookies, holiday cookies