Buckwheat Linzer Cookies Recipes

LINZER COOKIES

Steps:

• Combine all ingredients in a bowl, crushing the berries slightly as you mix.
• Place the whole bowl in the dehydrator for 8-14 hours on 115f.
• Stir the jam every 2-4 hours to avoid getting a skin on top and keep itconsistent.
• You want it reduced by ⅓ - ½ in volume.
• Combine all ingredients in a saucepan and cover with a lid.
• Pop on the hob/stove on medium-high heat, covered, until it's gently bubbling and then uncover and reduce to a light simmer.
• Reduce by ½ - ⅔.
• Remove from the heat and blend till smooth.
• In a high speed blender, combine the first 6 ingredients and blend on low/medium to break down the buckwheat. You may need to scrape down the sides a few times as you go.
• Once it's all smooth, add the psyllium and blend on low to combine.
• Mix together the coconut and oat flours in a bowl and add the blender contents. Using your hands, mix it all up and form into a ball.
• Roll it out between two pieces of teflex or greaseproof paper to about ¼ inch thickness.
• Cut with a 2-3 inch ring cutter. Dampen the cutter between cuts to keep it cutting clean and not sticking to the dough.
• Continue with this process till all dough is used.
• Now go back over half of the cookies and cut a small hole in the middle.
• Spoon 1-2 tsp jam into the middle of the cookie and lightly spread it out to cover ¾ of the cookie. Leaving just a little room on the edge of the cookie all around.
• Place a cookie with a hole in it on top and gently press so the jam comes out the top a little and just reaches the sides of the cookie.
• Place the tray of cookies into the dehydrator to dry at 115f for 8 hours or until they have reached the firmness you desire.
• From here, you could let them cool and then dip the sides in chocolate or just keep them as is.
• These will store well at room temp for 2 days or in an airtight container in the fridge for a week or so.

BUCKWHEAT LINZER COOKIES

Steps:

• To make the dough by hand, put the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar in a large bowl and whisk until thoroughly blended. Add the cream cheese, butter, and water. Use a fork or the back of a large spoon to mash and mix the ingredients together until all are blended into a smooth, soft dough.
• To make the dough in a food processor, combine the rice flour, buckwheat flour, oat flour, salt, baking soda, and sugar. Pulse to mix thoroughly. Add the cream cheese, butter, and water. Process just until the mixture forms a ball of smooth, soft dough. Scrape the bowl and blend in any stray flour at the bottom with your fingers.
• Scrape the dough onto a sheet of wax paper and form it into two 8-inch logs about 1 1/2 inches in diameter. Wrap tightly in the wax paper and refrigerate for at least 2 hours, but preferably longer or overnight.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
• Use a sharp knife to cut the cold logs of dough into 1/4-inch slices. Place the cookies at least 1 1/2 inches apart on the prepared baking sheets. Bake for 20 to 25 minutes, rotating the sheets from front to back and top to bottom about halfway through the baking time, until the cookies are slightly darker brown at the edges and well browned on the bottom.
• Set the pans or just the liners on racks to cool. Cool completely before stacking or storing. Cookies may be stored in an airtight container for at least 2 weeks.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
• Slice the chilled logs less than 1/4 inch thick and place the slices 1 1/2 inches apart on the prepared baking sheets, dividing the total number equally between them. Bake for about 12 minutes. Remove the upper sheet of cookies and place it on the counter or stovetop. Press the cookie cutter gently into each cookie. If the centers lift out, fine; otherwise you can remove them later. Switch and rotate sheets, placing the first on the lower rack in place of the second. Bake for 10 to 15 minutes, or until the cookies are slightly darker at the edges and well browned on the bottom.
• Set the pans or just the liners on racks to cool. Cool completely. Remove the cutouts. Unfilled cookies may be stored in an airtight container for at least 2 weeks.
• Shortly before serving, spread 1/2 teaspoon of preserves on the cookies without holes. Sieve a little powdered sugar over the cookies with holes and place one on top of each jam-topped cookie.

GLUTEN-FREE VEGAN LINZER COOKIES

Steps:

• Using a stand or electric mixer, beat vegan butter and evaporated cane juice with an electric hand or stand mixer until well combined. Add in the flax and water mixture. Continue beating and add in the vanilla extract.
• Stir together ground hazelnuts, flours and salt. Add a little at a time and mix just until combined.
• Form into a 1-inch thick flat disk and wrap well in plastic wrap and chill for at least an hour, preferably several hours or overnight before rolling out the dough and cutting it into shapes.
• Adjust oven racks to middle and lower (but not the lowest) positions. Preheat oven to 375° F. Line two rimmed baking sheets with parchment paper or a silicone baking mat.
• Roll chilled dough out on a lightly floured surface or between two sheets of waxed or parchment paper to 1/4″ thickness. (I rolled the dough out onto parchment and then carefully lifted the paper onto the baking sheet.)
• Use 2-3″ cookie cutters to cut into desired shapes. Use small cookie cutters to cut holes in the centers of half the cookies. (I used the the large and small ends of a large piping tip.) Gather dough scraps and roll the rest of the dough and cut into shapes.
• Carefully transfer cookies onto the baking sheets. Bake for 11-13 minutes, rotating the cookie sheets top to bottom and front to back halfway through baking time, or until cookies are lightly browned on the edges.
• Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to finish cooling.
• To assemble cookie sandwiches: After the cookies are completely cooled, turn over the cookies without the holes. Spoon a little jam on each of the cookie bottoms and place the cookies with holes on top and gently press down. Dust tops with powdered sugar using a mesh sieve.
• Yield: varies depending on size of cookies, but will make about 24, 2″ sandwich cookies