About 1 Hour or Less, Dairy Free, Gluten Free, Grain Free, Paleo Friendly, Recipes, Snack, Sweet

Recipe: Gluten Free Linzer Tarts

IMG_1327Just in time for the holidays, these gluten free linzer tarts are full of good, wholesome ingredients. No grain, no gum. Just yum.
The cookies in the picture were waiting for a sprinkling of confectioner’s sugar but taste great just plain, too! Not a raspberry fan? These taste great filled with chocolate chips (melt chocolate in the microwave, spread on the cookie, top with another cookie, cool, eat).

Gluten Free Linzer Tarts

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 10 sandwich cookies

Gluten Free Linzer Tarts

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!

Need more info on ingredients? Click HERE to learn more about them and get tips on how to find them at reasonable prices.

Adapted from the Cookbook Survive & Thrive Gluten Free


  • 3/4 Cup Hazelnut Flour or Almond Flour
  • 3/4 Cup Tapioca Flour
  • 1/4 teaspoon Salt
  • 2 Tablespoons Butter (or Coconut Oil)
  • 2 Tablespoons Pure Maple Syrup(or Honey)
  • 1/2 teaspoon Almond Extract
  • 1/2 teaspoon Vanilla Extract
  • 2 Egg Yolks
  • Raspberry Filling
  • 6 Ounces Raspberries (Fresh or Frozen)
  • 1/4 Cup Maple Syrup (or Honey)
  • 2 Tablespoons Lemon or Lime Juice
  • Powdered Sugar for dusting


    Get the raspberry sauce started
  1. Place all ingredients in a saucepan and bring to a boil.
  2. Remove from heat and beat with electric mixer to a puree consistency.
  3. For a seedless sauce, strain out the seeds by straining through a sieve or cheesecloth, then place back in saucepan.
  4. Place pan back on stove and simmer 15 minutes, stirring occasionally.
  5. Let sauce cool, then refrigerate until ready to use.
  6. Now make the cookies
  7. Preheat oven to 350 degrees F.
  8. Soften butter (or melt coconut oil).
  9. Combine all ingredients and mix well.
  10. Roll dough between two sheets of parchment paper.
  11. Place dough in freezer for 5 minutes to stiffen dough.
  12. Remove from freezer and cut an even number cookies with your desired shape of cutter.
  13. With a smaller cutter, cut a shape out of the middle of half of the cookies.
  14. Repeat the process with the scraps until you've used up all of the dough.
  15. Bake 8-10 minutes, or until cookies reach your desired goldenness.
  16. Let cool. On each whole cookie, place about a teaspoon of the filling, then place the top cookie with the cutout in the middle over top, gently working the raspberry between the layers.
  17. Sprinkle with powdered sugar.


To get 10 sandwich cookies, use a 2 1/2" cookie cutter and cut 20 pieces the same size.

If you cannot get your hands on hazelnut flour, you can substitute with almond flour, which can also make a great sugar cookie that can be decorated, frosted, etc.


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