I have been visiting my mother on Gabriola Island in British Colombia, Canada. My dad chose Gabriola as the place he wanted to retire and build a house before he passed away and, a year ago, my husband and I got married here. My mum comes takes her vacation at the house every August and someday she will retire here too. It is a very beautiful place…arbutus trees, sandstone cliffs, mossy forests, the sun setting in to the ocean…the whole nine yards. In short, I am very lucky to get to visit Gabriola Island so often.
There are two foods which I very rarely eat in New York City out of pure born Northwest Coast snobbery…Salmon and Blackberries. I like to eat pacific salmon that has been caught by one of my parent’s friends, not too long ago and not too far away. I like to eat blackberries while standing in the middle of a blackberry patch in the hot August sun, covered in scratches. I like to eat them until I am full. Then I fill my bag until blackberry leaks onto my toes. Then I go home and make jam from the berries. In a perfect world, I then make hazelnut linzertorte cookies and fill them with the home-made blackberry jam.
Last summer I tried to make gluten-free blackberry linzertorte cookies after our wedding for our camper honeymoon. I didn’t have access to my recipe so I just winged it. The cookies I made last year were okay, but this year I was sure to bring this excellent recipe for gluten-free linzertorte with me. It is adapted from Gluten-Free Baking Classics by Annalise Roberts. I have spoken highly of this book in the past. I highly recommend it!
The original recipe calls for walnuts and raspberry jam. I prefer almonds or hazelnuts and when I can get my hands on good berries, I use blackberry jam. Almond flour makes a rich cookie with a nice smooth texture. You don’t really taste the almonds. Almond linzertorte are sometimes called “light” linzertorte. The ones pictured below were made with blackberry jam, but I actually think that the more creamy almond cookies might be better with a good tart raspberry filling. Here is a photo of light linzertorte….
Hazelnuts make a more textured cookie with a very nutty flavour. These are my favourite and they are sometimes referred to as “dark” linzertorte. I think that they go especially well with blackberry. My sister, who has lived in BC her whole life and knows a thing or two about what grows here, pointed out that Blackberries and Hazelnuts both grow very happily in this climate. Here is a photo of dark linzertorte…
DARK HAZELNUT LINZERTORTE COOKIES WITH BLACKBERRY FILLING
adapted from Gluten-Free Baking Classics by Annalise Roberts
- 1 cup unsalted butter
- 2/3 cup confectioners sugar
- 3 tablespoons of beaten egg
- 1 and 1/2 cups brown rice flour mix (scroll down for the recipe)
- 1/2 cup mochi flour
- 1/2 teaspoon xanthan gum (optional)
- 1 and 1/3 cup ground toasted hazelnuts (or almonds for light linzertorte)
- 1/2 cup homemade not too sweet blackberry jam (or good store-bought jam READ THE LABEL IF YOU ARE GLUTEN FREE!!! SOME JAMS CONTAIN WHEAT) If you are making the jam you may want to cook it a bit longer than usual so it is good and set, or throw in a bit more lemon or a crab apple for additional pectin.
- Cream the butter and sugar.
- Add the egg and mix until smooth.
- Add flours and xanthan (if using) and beat until a smooth dough forms.
- Mix in the ground hazelnuts or almonds.
- Roll the dough 1/4 inch thick between two sheets of wax paper.
- Chill the dough.
- Cut the cookies with a cookie cutter.
- Chill the cookies
- pre-heat the oven to 325 degrees. Grease a baking sheet.
- Bake the cookies for 12-14 minutes.
- 4 hours before serving, assemble the cookies into sandwiches with jam filling.
- Dust with confectioners sugar if you like!
Gluten-Free Rice Flour Mix
- 2 cups brown rice flour
- 2/3 cups potato starch (NOT POTATO FLOUR)
- 1/3 cup tapioca flour
8 Comments Add yours
These look beautiful! I recently made a linzer torte for greg’s birthday (using his mom’s recipe– a tradition) and sadly couldn’t even take a taste of it. Belly too fragile. But I am feeling the healing happening now, and I plan to try your version next time… and eat it! Sending much love. xo
Your hazelnut linzertortes sound delicious and the contrast between the caramel brown cookies and the shiny jet of the blackberries is beautiful. Thanks for sharing the wonderful recipe
Thank you! Big Hungry Gnomes! What a great blog name I will have to check it out!
Such mouth-watering photos! This recipe looks time consuming but worth it!
You know…it is a bit time consuming…but TOTALLY worth it. Also, my Aunty Mona was helping me and she has a way of making everything feel easy and worthwhile, so I did not stop to think about it.
Nice! Cooking with good company is always the best. Actually, I’d usually rather be doing nothing else! (Other than eating in good company…)
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