Gluten-Free Linzer Cookies

Mantler Gluten-Free Cookie Mix

Ingredients:

• 600g Mantler Gluten-Free Cookie Mix
• 3 egg whites
• 120g butter

To fill:

• Apricot or redcurrant jam

Preparation

Knead all the ingredients into a homogenous shortcrust dough and leave to chill.

Roll out the dough to a thickness of approx. 3mm. Using a Linzer cookie cutter cut out the upper cookie parts and then the round cookies for the bottoms. Place the cookies on a baking tray (greased or lined with baking paper) and bake at a low heat.

Baking time: app. 12 minutes in a preheated oven
Baking temperature: 180°C

After baking, let the cookies cool down and brush the bottom parts with apricot or redcurrant jam and put together with the sugar-coated tops.

Tip:
The leftover egg yolks can be used for custard or lemon curd or simply as a filling for sponge cakes.