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My Favorite Gluten Free Valentine’s Recipes »

Linzer Hearts

linzer hearts heart paleo jewish recipe

Here’s another fun Valentine’s recipe. Anina in my cooking class came up with this one. During class she suggested that the Black and White Cookies we were preparing could also be turned into linzer hearts by replacing the chocolate with raspberry jam and making a couple of other changes.

I liked this idea so much that it took great discipline for me to stay in the room, rather than running out to the nearest grocery store to grab a bottle of raspberry jam for us to begin experimenting right then and there in the middle of class.

However, I restrained myself and waited until I got home. I had a bit of dinner and then baked up a batch of these –they were quite tasty, making a great tea cookie. Very Valentines-ish and a nice diversion from all that chocolate. Try some out for yourself.

Linzer Hearts


  1. Combine almond flour and salt in a food processor
  2. Pulse in shortening, honey, and vanilla until dough forms
  3. Between 2 pieces of parchment paper, roll out dough ¼ to ⅛ inch thick
  4. Chill the dough in the freezer for 30 minutes
  5. Use a cookie cutter to cut out 2 hearts of the same size
  6. Take a smaller heart cookie cutter to cut out the center of one of the hearts
  7. Press your thumb into the solid heart to make an indentation, then fill this spot with jam
  8. Place the hollow heart on top of the jam covered heart
  9. Bake hearts at 350° on a parchment lined baking sheet for 5-7 minutes until brown around the edges
  10. Cool and Serve

Makes 24 cookies

The trick to making these is to divide the dough into 4 parts; take one part of chilled dough out of the freezer at a time to roll and cut out cookies. The rest of the dough will stay cold in the freezer. Keep in mind, the dough is much easier to handle when it is chilled.

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.

gluten-free linzer hearts recipes

posted on February 10, 2008, 17 comments

  1. Bruce Padgett

    Great recipes, I’m making linzer hearts today! My wife put in an order for a GF lemon cake, any ideas?

  2. Bruce,

    Thanks for your comment! I hope you all enjoyed the linzer hearts.

    I made a couple of test batches of lemon cake for you and your wife today. I will have my professional tasters (husband and sons) test it for me tomorrow. If they approve, I’ll post it this week. If not, it will be back to the drawing board for me and I’ll need to bake a few more test batches.


  3. Lora

    I made these as thumbprint cookies – roll the dough into balls, make a little hollow, and fill with raspberry jam. This simplification turns this into a fantastic everyday cookie! I will be serving these at my daughter’s birthday party. Thanks for GF recipes that everybody loves!

  4. Dear Lora -Thanks for sharing your idea and method. Love it! Happy Birthday to your daughter, how old is she? Elana

  5. About how many cookies did this recipe make? I’m going to try adapting it for a different kind of cutout. Thanks!

  6. Kari -please see yield information at the bottom of this recipe.

  7. I don’t want to be a comment hog, but I do so enjoy what I’m learning that I love to let you know. I made these this weekend and they were yummy. (I love the jam you recommended too!) I ended up taking them to a family party where some of the extended family is off sugar and they loved the cookies too.

  8. Eden,

    You’re certainly not a comment hog; I love receiving your comments, my dear.

    Glad you and the gang enjoyed these cookies.


  9. Tamara

    This recipe sounds great! Can I use any other kind of oil besides the grapeseed oil? I don’t have that on hand.


  10. CJ

    Just made these tonight with makeshift round “cookie cutters” — a tin can and some small plastic kitchen utensil…they were truly a hit! I left them in to bake for 10 minutes, because our oven seems to usually be a bit off. Thank you so much, Elana, for this recipe…Blanched Almond Flour is my new baking BFF!

  11. nancy

    I’m trying to make these, but I am having trouble transferring to cookie sheet and can’t imagine how I will succeed with the top layer with the cutout in the middle. I just added another half cup of almond flour and put back in freezer. Hope this works! Need them by this evening . . .

  12. Michelle Varrin

    I set out to make these this afternoon only to find that I didn’t have raspberry jam. So it would have to be apricot. Then I found that I didn’t have enough almond flour, but I had some hazelnut flour. So it would then have to be hazelnut flour/apricot linzer cookies. Then I couldn’t stop myself from replacing 1/2 cup of nut flour with 1/2 cup of cocoa (because it’s HAZELNUT flour after all). I also didn’t have the patience to roll anything out and so I did balls with two half thumbprints that made cutey hearts (just read that someone else did that too!). Last minute, I mixed 1 part orange marmalade with 2 parts apricot jam. Although these are pretty different than what your recipe intends, I couldn’t have riffed off of a better one. The texture is wonderful! Thanks and happy heart day.

  13. Susan

    Hi, Elana: Nice cookies! As a former real-everything bakery owner, I would suggest baking the cookies first, then putting the jam in. The jam will stay red, will not be leathery…..and does not need further cooking.

  14. Krista Foley

    I just made these tonight and they are so easy and simple to whip up! I love that. I did make a few changes.

    I used coconut oil, refined, softened, instead of grapeseed oil; therefore, I cut it down to 1/4 cup instead of 1/2 cup.

    I also used maple-flavored, natural, gluten-free table syrup to add a nice warm mapley flavor. Ideally I would have loved to use agave and add a maple extract, but I can’t find any natural gluten-free maple flavors locally. The maple was a nice touch- good buttery maple notes.

    I cut down the vanilla extract, since using maple syrup. I also think that 1 Tb seems too much anyways, regardless if I used maple syrup or not. I cut it down to 1 tsp and it turned out well.

    Since I cut down the oil, I added just 1 tsp water for moistness.

    I didn’t have to chill these, they flattened and cut out fine.

    The cookies look so pretty and taste so nice! Raspberry jam and maple flavored almond cookies. Thanks!

  15. Gin @ none

    I just want to say what a delight to use a site with such simplicity. No wasted color ink, no fancy drawings and a printer friendly service. Thank you so much. Gin

  16. Rowan Eden

    I find that while most people don’t seem to notice I do not like the taste of grapeseed oil. I am looking for alternatives that do not negatively alter the taste of the recipe. Would coconut oil work in your recipes as it is a higher heat option?


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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top