Raspberry Sandwich Cookies

These irresistible cookies share many ingredients with an Austrian Linzer tart filled with raspberry jam, but are far less sugary.


  • 1 cup (4 ounces) almond meal
  • 3 tablespoons sorghum flour
  • 4 tablespoons white rice flour
  • 2 tablespoons potato starch
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon xanthan gum
  • Pinch fine sea salt
  • 1/2 cup (3 3/4 ounces) sugar
  • Finely grated zest of 1 small lemon
  • 7 tablespoons (3 1/2 ounces) unsalted butter, cold, cut in small cubes
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • Raspberry jam
  • Confectioners’ sugar


In a food processor, combine the almond meal, sorghum flour, white rice flour, potato starch, cocoa, cinnamon, xanthan gum, salt, and sugar. Process briefly to mix. Add the lemon zest and butter, and process to make an even meal.

Combine the egg yolk and lemon juice in a bowl. With the food processor’s motor running, add to the flour mix and process just until the dough starts to clump together, adding a few more drops of lemon juice if necessary. Turn out onto a sheet of plastic wrap, crumbs and all, and pat together into a disk. Enclose in the wrap, and refrigerate for 20 to 30 minutes.

Heat the oven to 350 degrees F. Line two 17- x 11-inch baking sheets with parchment paper. Cut the disk of dough in half, and return one section to the refrigerator.

Place the dough between two sheets of plastic wrap and roll to an even 1/8-inch thickness.

Lift off the top layer of plastic wrap. Using a 2 1/2-inch cookie cutter, cut into rounds. Remove the centers from half of them with a 3/4-inch cutter.  Pushing gently from under the bottom sheet of plastic wrap to aid in peeling off the cookies, transfer them to the baking sheet. Re-roll the trimmings for more cookies. Refrigerate for 10 minutes before baking.  Bake until just starting to brown, 10 to 12 minutes. Let cool on the baking sheet for 5 minutes, and transfer to a wire rack. The cookies will firm up as they cool. Repeat with the other half of the dough.

Sandwich together one solid cookie and one cookie with the center removed with about 1/2 teaspoon jam (don’t spread it to the edges — simply pressing the top down gently will do this), and dust lightly with confectioners’ sugar.

Nutrition Analysis: 90 cal, 6 g fat, 15 mg chol, 10 mg sodium, 8 g carbs, 1 g fiber, 4 g sugar, 1 g protein.

Recipes © copyright 2012 by Jacqueline Mallorca.

The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.