Linzer tart cookies are popular holiday cookies. They're a cookie variation of a linzer torte, a traditional Austrian holiday dessert. These gluten free Nutella linzer tart cookies would make a great dessert for any holiday gathering.
Linzer cookies are also perfect to use as a Christmas cookie exchange recipe. Your friends will love how pretty these cookies are! It is my favorite time of year and today we are celebrating with linzer tart cookies. If you are a cookie fanatic like me, you will want to check out all of my gluten free cookie recipes.
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Christmas is one of my favorite times of the year...and not just because I get to make and eat a lot of cookies! 🙂 This cookie idea is also perfect to use as a Christmas cookie exchange recipe.
*Here are more of my favorite Gluten Free Cookies for a Cookie Exchange Party!*
What are linzer cookies?
Gluten free linzer torte (or linzer tart or linzer schnitten) is a fancy way to say gluten free linzer cookies. (I love how many names this cookie has, depending on where in the world you are!)
Linzer tart cookies have a fun history because many years ago, they used to be more like a cake, or torte. Over the years, the dough was made smaller into cookie shapes with jam. We love to make these German cookies and love flavored jams to fill them too.
Is Nutella gluten free?
A lot of people wonder "Is Nutella is gluten-free?" I am happy to say it is, so grab a jar and enjoy!
I have wanted to use Nutella in a recipe for a long time. Every time I buy a small jar, it seems to vanish before I can create something with it. I have always loved linzer cookies and it was time that I made a version filled with my favorite chocolate, Nutella.
These linzer cookies are so easy to make....if your family doesn't steal your jar of Nutella! Well, this time I had a plan. I bought the Nutella while the kids were at school, then I hid the jar in the garage. I know, I know....silly, right?
But, you have to understand my family. They are HUGE Nutella fans. They can sniff out a jar of Nutella anywhere in my kitchen. I need to start thinking of more delicious gluten free Nutella recipes. Maybe my family will save some for me then :-).
I am happy to report it worked and I hope you and your family enjoy these special cookies to fill up your cookie jar with. (Here are two more delicious cookies to try on your family: Gluten Free Banana Bars and Gluten Free M&M Monster Cookies.)
🔪 Instructions:
Add the dry ingredients to a large bowl and mix well. Pour in wet ingredients and mix. This linzer cookie dough mixes up really quickly. Refrigerate the cookie dough for an hour then roll to 1/4 inch thickness between two pieces of wax paper.
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Use linzer cookie cutters to get the tops and bottoms. You can find linzer cookie cutters online via Amazon, and at local stores like Sur La Table.
💭 Top tip:
Make sure the cookie cutters you use make it easy to get the middle shape out. I had a set where the shape was difficult to push the dough out of, which caused a lot of tears in the cookie dough.
Place the cut-out cookies on a baking sheet lined with parchment paper and bake at 350 degrees F for about 7-8 minutes.
Frost the bottoms with Nutella, jam, or any filling you like!
More fun fillings:
- Fruit jams and preserves.
- Frostings.
- Peanut butter
- This one may seem a little odd, but chocolate mousse is also delicious in this linzer cookie.
These cookies are perfect for holiday cookie exchange parties!
Put the tops on, then dust with powdered sugar. (Dusting with powdered sugar is optional.)
How do you know when the cookies are finished baking?
These linzer cookies are thin and will not need much time to bake. Bake for 8 minutes and check the cookies. If they are looking slightly golden, they are finished baking. They should take no longer than 10 minutes.
How long will these cookies keep?
These cookies will keep up to 4 days in an airtight container. I highly recommend not using the Nutella or any filling until you are ready to eat the cookies. Sitting for a few days with Nutella or jam will make the cookies soggy.
More Gluten Free Cookie Recipes To Try:
- Gluten Free Strawberry Linzer Cookies
- Gluten Free Gingerbread Magic Bars
- Gluten Free Cranberry Macadamia Nut Cookies
- Gluten Free Oatmeal Chocolate Chip Cookies
Tools:
- Linzer cookie cutters. These are cutters I purchased after I made these cookies. The red ones I had were a bit hard to use because the dough would get stuck in them. These work a lot better.
- Rolling pin. I love how easy this rolling pin is to use...and a bonus, you can just put it into the dishwasher to clean!
📋 Recipe
Gluten Free Nutella Linzer Tart Cookies
Easy Nutella stuffed gluten free linzer cookies
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 3/4 cup sugar
- 1 stick butter, melted
- 1 egg
- powdered sugar
- Nutella
Instructions
- In a large bowl, add the dry ingredients.
- Whisk to blend.
- In a small bowl, add butter, sugar, and egg.
- Mix well.
- Pour the wet ingredients into the dry ingredients.
- Mix and put dough onto plastic wrap.
- Refrigerate for 1 hour.
- Preheat the oven to 350 degrees.
- Remove dough and place on wax paper.
- Put another sheet of wax paper onto the top and roll to 1/2 inch thick.
- Use a linzer cutter to cut the shapes.
- Bake 8 minutes, remove to cooling rack.
- When cool, top the bottom with Nutella and add the top.
- Dust with powdered sugar.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 110Saturated Fat: 3gCholesterol: 18mgSodium: 34mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 3g
Gabriela Martinez
Hi! This cookies look amazing!
I was wondering if I could substitute butter for coconut oil. And in what proportion?
Thanks
Gaby
Sandi Gaertner
Hi Gabriela, I haven't tested this out with coconut oil, but I would say you will need to refrigerate the dough to get the coconut oil very cold before rolling out the dough. Please come back and let us know how it turns out.
Gabriela Martinez
Thanks Sandi, haven't try it yet with coconut oil, but I just got vegan butter. For us outside the US how many grams do you mean by a stick of butter? Thanks
Sandi Gaertner
Hi Gabriela, one stick of butter equals half a cup. I hope you have a great weekend 🙂
Gaby
Thanks Sandi, I finally used vegan butter and I found out that the dough was too sticky to work with, so I added more flour and almond flour. It is too wet... I have a cookie in the oven right now as a test
Fingers crossed
Sandi Gaertner
That is interesting Gaby. I wonder why vegan butter would behave differently? I hope the test cookie came out. If it works, please let me know how much additional flour so I can make a note in the recipe for other readers 🙂
Kate
I noticed that there is a discrepancy between your blog post instructions and the official recipe instructions—one says to roll the dough 1/4inch thick, the other says 1/2inch. Which is correct? Half an inch seems very thick.
Sandi Gaertner
Hi Kate, 1/4 is correct. Thank you so much for noticing! Have a happy holiday!
Cammi
Sandi can you use coconut flour for these instead of almond flour? We have to be but free in our house!
Sandi Gaertner
Hi Cammi, coconut flour absorbs a lot more liquid than almond flour and I haven't experimented with that flour in this recipe. To avoid nuts, I recommend using 1 1/2 cups of gluten free flour blend (I love Bob's Red Mill 1 to 1 GF Blend best.) You may need to adjust the liquids slightly...I haven't experimented with only flour, but you will be able to tell if you need more liquid if the dough is crumbly. Let us know how it turns out 🙂
Sandra
I just made them...they are delichious . Although I didn’t have the almound flour and as a substitute put white rise flour. After taki g from the frezze added a tsp of coconut oil. Went great.
Thank you for the recipe.
Sandi Gaertner
I am so glad you liked this recipe, Sandra...you completely made my day 🙂
demi
can I use oat flour-cornstarch-rice flour blend for gf all purpose flour?or sth else?also use more honey for sugar?
Sandi Gaertner
Hi Demi, I have not tried your suggested blend so I don't know how this would turn out. Oat flour needs more liquid than rice flour so you will probably need to do a lot of experimentation to get it right. Let us know how it turns out.