![]() This holds doubly true for cutting out the centers of half of the raw cookie rounds, as trying to cut out small holes in dough that's very cold will result in a cookie that cracks in multiple directions. ![]() If you've gone too far and the dough is too cold, just let it warm at room temperature a bit. Once the rounds reach the baking sheet, if they've only been chilled for 20 minutes, you should be able to cut out the centers easily. Then, cut out rounds, remove the excess dough around the rounds (saving it to reroll), and chill the rounds before moving them to the baking sheet. The best way to handle the dough is to roll it out between parchment rounds as soon as the dough is made, at room temperature. If you keep pulsing them for too long, you'll end up with a paste (which makes beautiful praline) and then a nut butter. If you're grinding nuts to make your own flour (which is really easy as you'll see below), watch them closely and don't let them go too far. Because of the structure of the dough, the cookies are fairly fragile, so they'll crack if you apply much pressure when you're adding the top cookie. And not just because this recipe uses gluten free flour. Or use them as little ice cream toppers.Īssembling these gluten free Christmas cookiesīe careful when you're assembling your new favorite holiday cookie. Keep the little center cutouts and use them for your taste testers who must try everything the second it's baked. Then, after cutting the shapes and before moving the cookies, chill the shaped dough, so it's more stable to move to the baking sheet. Your cookies won't have a smooth surface even when they're baked. If it's too cold, rolling will be too difficult.īe sure to roll it between the sheets of parchment (plastic wrap will leave too many creases) or your rolling pin will stick to the dough. If you're rolling out the dough when it's warm, be sure not to press too firmly with the rolling pin or your dough will become too thin, too fast. Any thinner and the cookie-to-jam ratio will be all wrong, and the cookies too fragile. ![]() Roll the dough when it's at cool room temperature until it's about 1/4-inch thick, or a tiny bit thicker. Roll the sheets of dough between pieces of parchment paper. Tips for cutting out Austrian Linzer cookiesīe gentle when rolling the dough as it's pretty delicate. Store the finished cookies in an airtight glass container at room temperature so that they don't absorb moisture and lose their crisp-crumbly texture. Then, when you want to bake the cookies, you just let the dough sit on the side for half an hour to soften up a bit. The dough lasts for up to a week in the refrigerator as long as you wrap it tightly. Just wrap it tightly and place in the freezer, and give it plenty of time to thaw and soften before proceeding with the rest of the recipe instructions. Then, just grab them and let them thaw for a bit before you add the jam and assemble.Īnd you can freeze the raw dough itself in a block. Wrap them tightly or place in a freezer safe container and place gently in the freezer. You can store the baked cookies, unassembled, in the freezer. I've got a few tips for you to make sure your gluten free Linzer cookies are always a success. Pro tips to make the best gluten free Linzer cookies However, if you want to stick with the original, then just switch out the hazelnuts in the recipe one-for-one with roasted, blanched almonds. Seriously, when you try the hazelnut version, you'll never want to go back to the almond. The jam peaking through the window makes them look kind of like stained glass cookies, and the sweetness of the jam perfectly balances the delectable hazelnut cookie flavor without being overwhelmingly sweet.Īnd the big difference – I use hazelnuts, not almonds! I break with tradition and use roasted hazelnuts instead of almonds because they bring a better depth of flavor and more buttery taste. It's so simple to make and the resulting cookies are just gorgeous, in both taste and appearance. Honestly, this is one of my absolute favorite holiday cookie recipes. You're only limited by what cookie cutters you have. They can be any shape, from a plain round cookie cutter to fluted, snowflakes, hearts, or stars. And, of course, they're then dusted with confectioner's sugar. Inside, and peaking through the cutout, you'll find wonderfully sweet preserves, usually raspberry or apricot. Based on the timeless Viennese Linzer torte, Linzer cookies are nut-based buttery sandwich cookies with a cutout on the top. ![]()
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