for 8 pieces

Linzer batter

250 g	lactose-free butter, soft
200 g	sugar
1 pinch	salt
2	eggs
1	organic lemon, use grated zest
300 g	gluten-free flour, Schär
200 g	ground almonds
¼ tsp	cinnamon
1 pinch	ground cloves

Filling

300 g

raspberry jam

How it's done

Linzer batter

Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes lighter in colour. Stir in the lemon zest. Combine the flour, almonds, cinnamon and ground cloves and stir into the mixture. Divide 3/4 of the mixture into the 8 ramekins and smooth down.

Filling

Stir the jam until smooth, spread over the bases leaving a gap of approx. 2 cm all the way around.

Spoon the remaining mixture into a piping bag with a smooth nozzle (approx. 8 cm in diameter) and pipe the edges all around the jam.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the ramekins and leave to cool on a rack.

Show complete recipe