Gluten Free Linzer Bars
Buttery gluten free hazelnut linzer bars layered with sharp raspberry jam and finished with a rustic lattice crust — all the flavour of the classic flavours in a gluten free friendly version
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.
adding the flour ensures the hazelnuts don’t turn oily - into butter.