Einkorn Linzer Cookies with leaf cutouts, filled with Apricot & Citrus Ginger bionaturae Fruit Spreads

Einkorn Linzer Cookies on a cooling rack

Einkorn Linzer Cookies with leaf cutouts, filled with Apricot & Citrus Ginger bionaturae Fruit Spreads

Einkorn Linzer Cookies with leaf cutouts, filled with Apricot & Citrus Ginger bionaturae Fruit Spreads
We've given our favorite Einkorn Linzer Cookie recipe an Autumn-inspired twist! While any fall-colored preserves will do, we created two different filling flavors with ...bionaturae Organic Apricot and Citrus Ginger Fruit Spreads. For the cut-outs in the center, you can use any fall or holiday shapes that are about 1-inch in size! Trust us, these cookies are much simpler to make than they seem. Best of all, a platter of them will look elegant and festive on any fall table!

Why jovial Einkorn Flour?

Einkorn is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten. It is higher in protein, B vitamins, carotenoids, and essential & trace minerals so you can be confident that your baking is more nutritious than when you use regular enriched wheat flour. Our flour is milled from organic einkorn wheat grown on small farms in Italy. You can find a range of einkorn flour options to buy online or find us at your local grocery store!

Fall Einkorn Linzer Cookies

Ingredients

  • 2¼ cups (270 g) jovial All-Purpose Einkorn Flour
  • ¼ cup (40 g) white rice flour
  • ¾ cup (115 g) almond flour
  • ½ cup (100 g) granulated sugar
  • ¼ teaspoon fine sea salt
  • Pinch of cinnamon
  • 12 tablespoons (170 g) cold unsalted butter, cut into ¼-inch cubes
  • 1 large egg, beaten
  • One jar of bionaturae Organic Fruit Spread of your choice (we used Apricot and Citrus Ginger for fall colors!)
  • 3 tablespoons (30g) powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl combine the flours, sugar, salt, and cinnamon.
  3. Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth.
  4. Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  5. Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds. Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.
  6. Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.
  7. Continue in the same manner with the remaining piece of dough.
  8. Before serving, spread 1 teaspoon of fruit spread on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the fruit spread. Serve immediately.
  9. The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.