Grain-Free Fig & Almond Linzer Cookies

Grain-free linzer cookies

A year ago I was wandering through Austria & Germany, riding up gondolas and getting lost in forests thicker than any forest seen in Colorado. Each mountain top was dotted with a unique restaurant or bar. Just last night I was going back through old photos, wishing I could teleport back. Since that wasn't an option, I started cooking instead. πŸ˜‰ 

Grain-Free Fig & Almond Linzer Cookies
Grain-Free Fig & Almond Linzer Cookies
Dolomites

Linzer Cookies are a classic Austria dessert, so it feels appropriate to make these cookies now, as I swim in nostalgia. The cooler weather just serves as an excuse to turn on the oven again. As you assemble these cookies, you can imagine you are deep in a valley in Austria again, maybe in a small cottage with gingerbread trim and a wood burning stove in the corner. 

The Linzer Cookies are stuffed with figs, because I had a special bag of Smyrna Figs from Made in Nature (which I love because they are the softest, juiciest dried figs I've ever had, and they're unsulfured). All week I've been sprinkling them on various meals-- cheese plates, Harissa roasted eggplant- refraining from putting the whole bag in my desk snack drawer and eating them all straight, which is what I usually do with dried figs. When these cookies were plated, the wait was worth it. ❀️

Grain-Free Fig & Almond Linzer Cookies
Grain-Free Fig & Almond Linzer Cookies

Made in Nature provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Made In Nature helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Grain-Free Fig & Almond Linzer Cookies

Paleo, Gluten-Free, Grain-Free    |       |    Print This Recipe

Almonds and figs pair perfectly!

Yields: 12   |    Total Time:



Ingredients:

  • 1 cup almond flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 cup figs
  • 1 cup water

Directions:

  1. Place the figs in a bowl, and pour water over top to soak them.
  2. In a medium mixing bowl, combine the almond flour, salt, and baking soda. Whisk until incorporated. Add the melted coconut oil, honey, and vanilla, and stir until a uniform dough forms. Shape dough into a ball, wrap in plastic wrap, and place in fridge for 1 hour.
  3. Preheat oven to 325Β°F. After dough has chilled, remove from fridge. Cut out a piece of parchment paper and roll dough out with a rolling pin on parchment to a 1/4 inch thickness. Cut cookies out as desired and place on cookie sheet. Bake for 9 minutes, until golden. Allow to cool.
  4. While cookies cool, make fig filling: drain water, and place figs in high powdered blender and puree into a thick jam-like mixture, scraping sides of blender as needed to get a consistent texture.
  5. Spread fig jam on a cookie, and top with a second cookie to make a sandwich. Repeat until cookies are used up.