Linzer cookies get a keto makeover! Tender almond and hazelnut flour sandwich cookies with a sweet raspberry filling. This post is sponsored by Bob’s Red Mill.
I have a thing for Christmas traditions from other countries. I’ve always had this thing, this fascination, about how people celebrate in distant lands. And I love to re-create some of the beloved traditional treats too, in a keto-friendly way.
Like these Keto Linzer Cookies. I’ve long had my eye on the gorgeous Austrian sandwich cookies, with the bright jewel of jam peaking out the center. So pretty and festive. And so very very tasty!
I love North American traditions too, and I have many popular Keto Christmas Cookies. But at least once per year, I attempt something I’ve never tried. Like Keto Buche de Noel, or Keto Sticky Toffee Pudding. Or my updated Keto Marzipan recipe.
The best part? There is a whole large world of delicious foods to ketofy. I’ll never run out of ideas!
What are Linzer Cookies?
If you’ve never heard of them, you are in for a treat! Linzer cookies are like miniature versions of the famous Linzer torte from Austria.
I actually have a full size keto Linzer torte recipe in my cookbook, The Ultimate Guide to Keto Baking. Linzer torte features a tender shortcake crust with ground almonds or hazelnuts, or both. It also has a raspberry or apricot jam filling and a lattice top crust.
The cookies are made in a similar fashion, with a buttery cookie base, a jam filling, and a top cookie with a little window cut out to allow the filling to peak through. Dusted with a little powdered sweetener, they are as appealing to the eye as they are to the tastebuds.
And since Linzer cookies already rely on some nut flours, I figured they were ripe for a keto makeover. I grabbed my favorite keto flours from Bob’s Red Mill and got to work!
How to make Keto Linzer Cookies
These are a fun holiday baking project so be sure to set aside some time to make them. Here are my best tips for getting them right:
- The cookies in this recipe are very similar to my Keto Sugar Cookies, but I replaced some of the almond flour with Bob’s Hazelnut Flour. You could stick with just almond, if you prefer. You could also do all hazelnut flour but be prepared for a more “rustic” looking cookie because it is less finely ground and has a bit of the husks.
- I also added a touch of Bob’s coconut flour for better texture, as it helps them hold together. You can use oat fibre in its place if you really object to coconut.
- If your dough is quite sticky, be prepared to work in a bit more coconut flour. You want it to resemble traditional roll out sugar cookie dough in consistency.
- Do dust your work surface with some additional flour, as it will make it much easier to lift the cookies out after cutting them.
- This Linzer cookie dough benefits from some chilling prior to baking, as it helps keep them from spreading. Be sure to add that to the time you set aside to make these.
- The main cookie cutters should be at least 2 1/2 circles, and then you want some mini ones to cut windows into the tops. I couldn’t find my little mini heart cut out so I used circles, moons, and flours, all about 1 inch in diameter.
- One great tip I read on Stephie Cooks is to bake all the bottom cookies on one sheet pan and all the tops on another, as they will bake at slightly different rates.
- Dust the top cookies with powdered sweetener before assembling.
- The raspberry “jam” filling is simply raspberries, water, sweetener, and a bit of gelatin to thicken it. The filling needs to cool for a while to thicken, but don’t let it gel completely or you will have trouble spreading it on the cookies.
- Place a blob (yes, that is the technical term!) of raspberry filling on the bottom cookie. Use the top cookie to gently press the filling out as it also pushes up a bit through the middle.
Can you make Linzer Cookies ahead?
You can easily make these keto cookies ahead of time but do know that they tend to soften when they sit with the filling inside. This happens with conventional Linzer cookies as well. Some people like them more after they’ve softened.
If you prefer them more crisp, as I do, you can make the cookies and the filling and keep them separate until you’re ready to serve. Your filling will gel but gently re-warming it in a pan over low heat will help it loosen up again.
More delicious keto recipes with hazelnut flour
- Keto Chocolate Hazelnut Sandwich Cookies
- Keto Hazelnut Scones
- Keto Mini Nutella Cheesecakes
- Keto Chocolate Hazelnut Mug Cake
- Low Carb Nutella Donuts
Linzer cookies get a keto makeover! Tender almond and hazelnut flour sandwich cookies with a sweet raspberry filling.
- Powdered sweetener for sprinkling
Prepare a work surface with a silicone baking mat or a large piece of parchment paper. Dust lightly with coconut flour.
In a medium bowl, whisk together the almond flour, hazelnut flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.
Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about 1/4-inch thickness. Line two large baking sheets with silicone mats or parchment paper.
Using a 2 1/2 inch round cookie cutter, cut out as many cookies as possible and lift carefully with a small, offset spatula or knife. Collect the scraps and re-roll, cutting out as many circles as possible. You should get at least 32 cookies.
Use a smaller 1 inch cookie cutter in any shape to cut out windows in half of the cookies. (Try keeping all the bottom cookies on one cookie sheet and all the tops with the windows on the other, as they will bake at slightly different rates).
Chill the cut outs for 1 hour. Then preheat the oven to 325F and bake the cookies for 15 to 20 minutes, rotating and switching the pans halfway through baking, until lightly golden brown. Remove and let cool completely on the pans.
While the cookies are cooling, make the raspberry filling. In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil, then reduce the heat to a simmer. Cook until the berries can be mashed easily with a fork.
Remove from heat and stir in the powdered sweetener, then whisk in the gelatin. Let cool until thickened but still spreadable, about 20 minutes.
Sprinkle the tops of the cookies with the window cut out with powdered sweetener.
Spoon about 2 teaspoons of raspberry filling onto the bottom of the cookies with no center cut out. Gently press a cookie top so that the raspberry filling spreads and pushes up a bit through the window of the top cookie.
If you want to use regular store-bought gelatin like Knox, use about 1 envelope. You will need to “bloom” it first by whisking it into 2 tbsp of warm water. Once it gels, whisk it into the hot raspberry mixture (off heat) until it dissolves.