I was dreaming of this grain-free linzer tart with raspberry jam that is appropriate for SCD/GAPS diets. The store bought cookies look so pretty with the white powder sprinkled on them — but I remember them as being too sweet. Between the sweeteners used in the dough, in the jam and the confectionery sugar on top — yicks! my teeth hurt just thinking about it! This recipe will satisfy the hopelessly romantic adult or child and will send a little love your way!
Valentine Linzer Hearts
Ingredients
- 3 large eggs
- 1/2 cup honey (or more to taste)
- 2 teaspoon vanilla extract
- 1/2 cup ghee (or butter) that has been softened (but still solid) (how to make ghee)
- 1 1/4 cup coconut flour (where to buy coconut flour)
- 1/2 cup almond flour (where to buy almond flour) (how to make almond flour)
- 2 teaspoon baking soda
- 1/2 teaspoon salt (where to buy high quality salt)
Equipment
- Heart shaped cookie cutters of various sizes (where to find graduated heart cookie cutters)
- rolling pin
- cookie sheets
- food processor (where to buy a food processor)
Instructions for the dough
- Preheat oven to 325 degrees F
- Line 2 -3 cookie sheets with parchment paper
- In a food processor process the eggs, honey, and vanilla
- Keep the processor going and add in small pieces of the ghee through the chute until it is all combined
- Add the flours, baking soda and salt and process
- Keep processing until a dough forms and it becomes a ball that collects in one place
- You may need to scrape the sides a few times
- You may need to add tiny amounts of coconut flour to get the dough into a ball
- When the dough is ready, scrape it out of the processor and place it at your workplace
- You may want to work on parchment paper or a clean floured surface
- Divide the dough into 3 separate pieces and shape into round discs on clear wrap
- Take one disc and set in at your work place
- Using a rolling pin with the clear wrap on top, roll out the dough until it is 1/8 to 1/4 inch thick
- When the dough is rolled to your liking remove the clear wrap and cut your shapes
- A spatula may be helpful in placing the shapes on cookie sheets
- Make half of the shapes the bottom heart and half the same size heart but with the center cut out with the smaller heart
- Use the next disc in the same way until all the dough is finished
- You may collect all the scrapes and form another disc and roll out for cutting one time (if the dough is too sticky, refrigerate for 10 minutes)
- Wipe the cookie tops with egg white to make it shiny (optional)
- Bake for 7 – 9 minutes or until browned
Instructions for the filling
- Click over to my raspberry jam post to make this simple filling
Putting it all together
- Line up your bottom cookies and turn bottom side up
- Using a small spatula, gently wipe about a teaspoon of the filling onto the cookie
- Gently cover with the top cookie
- This recipe yielded 1 1/2 dozen filled cookies