Back when I had more ambition and energy, I tried my hand at running a cookie business. It was very short lived. Mainly because my timing was the opposite of clever. I threw myself into this idea at the same time as starting a new job and raising two toddlers as a single parent with no family support anywhere near by (a 20 hour plan ride away). Yet one of the things that has always drawn me to cooking, is sharing it and seeing or knowing a stranger has enjoyed it.
When I started the business, gluten free was starting to surface but there weren’t many options. Certainly not many nice baked goods options – unless a tasteless hard disc with some chocolate buttons fits your bill. Now, I’m not celiac or have issues with gluten but I didn’t see why anyone, especially the gluten intolerant should not get to enjoy the pleasure of a homemade cookie or bar. I saw the niche and set myself the task to craft up some delicious baked goods that would not be worse off minus the gluten.
This recipe, is one of the products of that short period in my life when I dabbled in this arena. And it is still as fabulous as it was back then. The hazelnuts are the star, complimented by the sweetness of the jam. There are a myriad of options in terms of filling – Nutella for a take on the Ferrero Rocher, or top the jam with fresh stone fruit such as plums. This is an ode to the classic linzer bar. The dough does not require many out of the ordinary ingredients or ‘gluten free flour’. This was the pioneer days when one had to create their own gluten free flour and they are all the better for it.
Worth Making?
- Yes — if you love the flavour of classic linzer biscuits but are celiac or gluten intolerant
- Yes — if you want a gluten free bake that doesn’t taste like the gluten is being replaced, its not missed here (the gluten eaters love these too!)
- Yes — if you like desserts with a strong ‘nutty’ flavour, the hazelnuts stand out and balanced by the sweetness of the jam
- Skip it — if you loathe rolling out dough, this one is on the stickier side and some patience is required. Although the dough can be used for biscuits if the rolling part is your only hesitancy
- Skip it — if you have a nut allergy or simply don’t like them, there is no replacing them in this recipe
Gluten Free Linzer Bars
Equipment
- 1 food processor strong enough to grind nuts
Ingredients
- 230 grams salted butter softened
- 200 grams Granulated sugar
- 1 egg
- 230 grams toasted hazelnuts (skins removed)
- 90 grams Rice flour
- 30 grams coconut flour
- 1 tsp xantham gum
- 1 tsp vanilla extract
- 6 tb raspberry jam
Instructions
- Preheat oven to 170 C
- In stand mixer, cream together softened butter and sugar and smooth, fluffy and creamy
- Add egg and mix until smooth and fully incorporated
- In a food processor, ground hazelnuts with rice and coconut flour
- Using a spatula, stir ground hazelnut and flour mixture, xantham gum and vanilla into creamed butter/sugar/egg mixture until combined
- Wrap dough in cling film and chill in fridge until cool and firm
- Roll dough out using cornflour or another gluten free flour to about 3mm thick. The dough is quite sticky and if it becomes to hard to roll out, it can be pressed into the tin and still work
- Lay rolled out dough into a 23 x 33cm loose bottom base tart tin.
- Spread the jam evenly over the bottom of the tart base.
- Roll out remaining dough and cut into 1 to 2cm wide strips. Layer the strips across the top in a criss-cross pattern. If the dough is getting too sticky or it’s too much effort, can place drops of dough across the top. It will look more rustic but will still work.
- Bake in the oven for about 30 min or until crust is golden and fully cooked. Let cool completely before cutting into bars.
Make it your own way
- Swap raspberry jam for blackberry, cherry or plum for a darker richer flavour
- Use orange marmalade if you want a little bitterness against the hazelnut
- Add sliced stone fruit – plums or peaches and use a bit less jam for a fruit tart version
- Add lemon zest to the dough for some freshness
- Add a pinch of cinnamon or cardamom for warmth
- Replace hazelnut meal with almond meal for a softer more delicate flavour
- Leave the lattice rough and rustic rather than perfectly neat
- Dust with icing sugar before serving if you want more of the classic linzer feel
