Gluten-Free Linzer Cookies
Mantler Gluten-Free Cookie Mix
- 600g Mantler Gluten-Free Cookie Mix
- 3 egg whites
- 120g butter
- Apricot or redcurrant jam
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.
The leftover egg yolks can be used for custard or lemon curd or simply as a filling for sponge cakes.