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