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Gluten-Free Linzer Cookies

Mantler Gluten-Free Cookie Mix


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

To fill:

  • 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.

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