5 linzer cookies on a dish
August 10, 2020

Linzer Tarts

By Ange's Table

Good morning all.  How are you doing today?

I still can’t believe how fast this summer is going by.  How are we already in the second week of August/

Are there any cookies from your childhood, that with just one bite it brings back memories?  That’s what these Linzer Tarts do for me.

Normally a Linzer Tart is made with almonds, and almond flour.  Since I am allergic to nuts, almonds in particular, it was several years before I even tried to recreate some of my favorite childhood treats.  Having a stubborn personality, I kept going until everyone in the house asked “Can I have one?”  That’s when I know I have a winner.

wet for linzer tart and blueberry sandwich cookie dough
Mix the dry
cream shortening and sugar linzer and blueberry cookie dough
Cream the shortening and sugar
cream by hand linzer and blueberry cookie dough
Add in egg and vanilla
Fold until the dough starts to come together
empty dough onto counter to knead linzer and blueberry
Dump the dough onto a clean counter
finish kneading by hand linzer and blueberry
Knead until you have a smooth dough
finished dough ball linzer and blueberry
Let the dough rest
cover with wet paper towel dough linzer and blueberry
Don't forget to cover the dough with a wet towel
roll out dough for linzer and blueberry
Roll the dough between silpat or parchment paper
evenly rolled out dough linzer and blueberry
Ready to cut out some cookies
cutting out linzer cookies
You can reroll the dough scraps as needed
mix raspberry jelly and cocoa powder for linzer tarts
Whisk the cocoa powder into the jelly
put tops on linzer cookies
Put the jelly on the cookie "back"
linzer cookies with tops on
Cover with the cookie "top"
dust linzer cookies with powder sugar
Some powdered sugar on top
close up 3 linzer cookies on dish
Enjoy these #NutFree Linzer Tarts

Linzer Tarts

  • 2 cups oat flour
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/4 cup shortening
  • 3 Tbsp coconut sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup raspberry jelly
  • 1 Tbsp cocoa powder

Preheat the oven to 350’F.  Line a cookie tray with parchment or silpat. Set aside.

In a medium bowl, mix the flour, salt and soda.  Set aside.

Cream the coconut sugar and shortening together.  Add in egg and vanilla.  

Pour dry over wet, and fold together.  Then dump out onto clean counter, and knead the dough until you have a smooth round ball.

Cover with a wet towel, and let the dough rest a few minutes.  Keep any portion not being used covered with a wet towel.

Roll the dough between 2 silpat mats or parchment paper.  (I use chop sticks to keep my dough even 😉.)

Using a circle cookie cutter, or a small cup, cut out an even number of cookies.  You can reroll this dough as needed.

Cut a smaller circle into only half of the cookies.  They will become the “top” of the linzer tart.

Bake in the oven 8-10 minutes, rotating the pan halfway through.

Once the cookies have cooled completely on the tray, we can fill with the flavored jelly filling.

Whisk the raspberry jelly and cocoa powder together.  Spoon about 1/2 Tbsp jelly onto each cookie “back.”  Then place the “top” on the cookie.  Dust with powdered sugar for serving. 

Linzer Tarts are best kept in the refrigerator and served the next day.


If you need a cookie to bring to a family function, this is it.  Definitely a “Knock your socks off” kind of cookie.


Leave us a comment below, or tag us on Instagram @Anges_Table to show us how your Nut Free Linzer Tarts came out.