Linzer Torte Cookies (Gluten-Free)
Y: ~ 40 filled cookies
Adapted by The Cake Diva from ‘Gluten-Free Classics’ by Annalise Roberts

1 1/3 c. Walnuts, finely ground
2/3 c. Powdered Sugar
1 c. Unsalted Butter, room temperature
1 T. Cocoa Powder
¼ tsp. Lemon Zest
1 ¾ tsp. Cinnamon
1/8 tsp. Cloves
¼ tsp. Salt
3 T. Large egg, well-beaten
1 ½ c. Brown Rice Flour Mix
½ c. Sweet Rice Flour
½ tsp. Xanthan Gum
½ c. Raspberry Preserves
Powdered Sugar for garnish

In a food processor, grind walnuts with ½ of the powdered sugar until fine. Be careful not to mix to a thick paste.

In a mixing bowl fitted with a paddle attachment, beat butter with remaining powdered sugar. Add cocoa powder, zest, spices, and salt. Mix until combined scraping sides and bottom of bowl at least once. Add 3 T. of the beaten egg, and mix until thoroughly combined.

Add walnuts, flours and xanthan gum; beat till smooth. Place dough between 2 sheets of plastic wrap and refrigerate for 2 hours or overnight.

Roll dough to ¼ inch thickness – it will be easiest to roll when dough is kept between 2 layers of plastic wrap. Cut into desired shapes with cookie cutters and place on parchment-lined cookie sheet. Chill cookies on cookie sheet until cold before baking.

Preheat oven to 325°F. Position oven rack in center of oven. Place parchment paper on cookie sheet.

[Optional: Brush cookies with egg wash (1 egg/2 tsp water) and top with sugar.] Bake chilled cookies in center of oven for 12 – 14 minutes or until golden. Bottom should be golden. Cool on wire rack.

Within 4 hours of serving, spread ½ of the cookies with ½ tsp. Raspberry preserves. Top with remaining cookies. Sift powdered sugar over completed cookies. Store uneaten filled cookies in refrigerator.

Note: Unbaked dough can be stored in refrigerator for up to 1 week or frozen for up to 2 months.

GOLDEN VALLEY, Minn.–  To celebrate the upcoming release of the new romantic drama, “The Vow”,  The Cake Diva, local pastry chef Janan Juliff, dropped by our KARE 11 Kitchen today to show us how to make cake pops. These treats on a stick are perfect for parties or small snacks.

For more information about The Cake Diva, call 612-998-9592 or visitTheCakeDiva.BIZ.

“The Vow” opens in theaters nationwide Friday, February 10. For more information, visit thevow-movie.com.

Cake Pops
From cakepopsrecipe.co with guidance from The Cake Diva

1 box cake mix, baked & cooled
2 – 4 Tbs. vanilla frosting from a can or homemade
3 – 1 lb. packages chocolate candy coating or semi-sweet chocolate morsels
50 lollipop sticks
Multicolored candies or Sprinkles needed to create your own design.
Cake-pop stand (available at most craft stores)
Pastry bag, if hand-piping decorations on the cake pops

1.  Bake a cake by following the directions on the box. Cool completely.
2. Break up the cake into fine crumbs in a large mixing bowl. Add the frosting. Using a paddle attachment on your mixer, cream together with the cake crumbs and icing until the mixture reaches a thick mass and is thoroughly mixed.
3. With a small ice cream scoop, portion the cake balls and place on a parchment-lined baking sheet. Freeze for 2 – 4 hours.
4. Push lollipop sticks into the bottoms of each cake ball. Place in the REFRIGERATOR until chocolate coating is melted.
5. Melt the chocolate or candy coating gently in the microwave or in a bowl over a saucepan filled with simmering water.
6. Dip the cool cake pops one at a time in the melted coating. Remove the excess chocolate on the cake pops by tapping against the side of the bowl. Set the coated pops in a cake-pop stand. Add sprinkles right away or hand-pipe decorations as needed for your own theme.
7. Refrigerate for up to 3 days or freeze (place in sealed plastic bags) for up to 4 weeks.

See the reviews here!