Main menu

The Cake Diva on Kare 11 – Gluten Free Linzer Torte Cookies or Tart

10th Oct 2012

The Cake Diva, local Pastry Chef Janan Juliff, dropped by the KARE 11 Kitchen today to share a delicious holiday dessert, a Linzer Torte. She also showed us how you can make this classic treat gluten free.

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.

Comments are closed.