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Grain-Free Lemon and Jam Linzer Cookies


  • 2 cups almond flour
  • 1/2 teaspoon plus 2 tablespoons arrowroot starch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 4 tablespoons butter softened
  • 1 large egg
  • 1/2 teaspoon vanilla paste
  • zest of one organic lemon
  • powdered sugar
  • jam i used apricot, strawberry, and wild blueberry


  • Combine almond flour, arrowroot starch, xanthan gum, and salt in a medium bowl.
  • Cream together sugar and softened butter in a medium bowl with a hand mixer until creamy. Add egg and vanilla paste; mix to combine. Add lemon zest and flour mixture to butter mixture; mix with hand mixture until dough forms.
  • Roll to 1/4-inch thickness between two pieces of parchment paper. Chill for 4 hours.
  • Preheat oven to 350°. Cut cookies into an even number of cookies with a 2 1/2-inch round cutter. Cut centers out of half of the cookies with a small shape. Transfer cookies to parchment-lined baking sheet.
  • Bake at 350° for 9 minutes or until just barely golden and wonderfully fragrant. Allow to cool completely.
  • Spread about 1 teaspoon jam evenly over solid baked cookies. Sprinkle the cookies with the hole cut out of them generously with powdered sugar. Top powdered sugared cookies on top of jam-covered cookies to make a sandwich.