Valentines Day Linzer Heart Cookies

"These vegan, dairy-free, gluten-free cookies use the same dough as yesterday’s recipe for Black and White Cookies. My favorite thing about this cookie dough is that it requires only 5 ingredients, keeping the recipe quite simple. You can make this easy, versatile dough into both the black and white cookies and linzer hearts. Two types of cookies, more Valentine’s fun! The full recipe can be found at elanaspantry.com: http://www.elanaspantry.com/2008/02/10/linzer-hearts/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
50mins
Ingredients:
6
Yields:
24 cookies
Serves:
8-12
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ingredients

  • 2 12 cups blanched almond flour (Bob's Red Mill Blanched Almond Flour will NOT work!)
  • 12 teaspoon celtic sea salt
  • 14 cup agave nectar
  • 12 cup grapeseed oil
  • 1 tablespoon vanilla extract
  • 1 cup fiori di fruta raspberry jam
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directions

  • In a large bowl, combine almond flour and salt.
  • In a smaller bowl, combine grapeseed oil, agave and vanilla.
  • Stir wet ingredients into dry.
  • Chill dough in freezer for 30 minutes.
  • Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick.
  • Use a cookie cutter to cut out 2 hearts of the same size.
  • Take a smaller heart cookie cutter to cut out the center of one of the hearts.
  • Press your thumb into the solid heart to make an indentation, then fill this spot with jam.
  • Place the hollow heart on top of the jam covered heart.
  • Bake hearts at 350 degrees on a parchment lined baking sheet for 5-7 minutes until brown around the edges.
  • Cool and Serve.

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RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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