The best gluten-free Linzer slices | Ruut

gluten free | grain free

INGREDIENTS: for a 26 cm springform pan or smaller and biscuits

• 1 egg
• 1 egg yolk
• 120 grams of sugar
• 210g softened butter
• 3 tbsp cream
• 1/2 tsp lemon zest
• 250 g Ruut cassava flour
• 100 g ground hazelnuts
• 50 g ground almonds
• 1 tbsp psyllium husk powder
• 1/2 tsp cinnamon
• 1 pinch ground cloves
• 350g jam (we use a mixture of 200g raspberry jam and 150g currant jelly)

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Cream together the egg, yolk and sugar for 10 minutes. The eggs must be light and creamy.
2. Cream the butter in a separate bowl and then add to the egg-sugar mixture along with the cream and lemon zest. Stir everything.
3. Mix the types of flour, the psyllium husk powder and the spices, add to the other ingredients and work into a dough with the dough hook of the hand mixer, helping with your hands if necessary. Weigh 250 g of the dough and set aside. Knead 1 teaspoon cocoa into the remaining dough and place both doughs wrapped in cling film in the fridge for at least 30 minutes.
4. Now roll out the cocoa dough on a well-floured work surface to a thickness of approx. 4 mm, turning the dough over and over again, otherwise it will stick to the work surface. Either you use a large springform pan, then you need all the dough, or you use a smaller form, then you can cut out stars (or other shapes) from the remaining dough. After baking, two cookies are always placed on top of each other, so make sure you have an even number of cutters. It is best to use the cutters you use for rogues, i.e. "normal" ones and those with a hole in the middle. (see pictures)
5. Place the dough in a springform pan and form a border of approx. 2 cm. Mix the jams well and spread over the dough. If you also bake biscuits from the dough, then keep some jam, which will always be used to glue two biscuits together later.
6. Now roll out the small dough (250 g) about 2 mm thin, cut it into strips about 2 cm thick and place them on the jam as a lattice.
7. Bake the cake in a preheated oven at 180°C, top and bottom heat, for 50 minutes. The cookies only take 15 minutes.
8. After the cookies have cooled down, two pieces (one with and one without a hole) are glued to each other with the help of some jam.

TIPS:

• The Linzer cake can either be served as a normal kitchen piece, or you can cut it into small hand-sized strips so that you can "just" eat them by hand.
• The Linzer wafers taste best when they have been standing for a few days. It is clearly a cake that is getting better and more flavorful every day. It keeps well for 5-6 days. From the 4th day it is best to store it in the fridge.