Gluten-Free Harlequin Heart Cookies

Harlequin hearts are the two-tone linzer-style cookies made for February: a heart within a heart, half dusted with powdered sugar, windowed with bright red jam. Almond flour in the dough keeps them tender and on-theme for a gluten-free Valentine’s table.

Yield: About 24 sandwich cookies · Time: 1 hr 30 min

Ingredients

• 1 3/4 cups (245 g) gluten-free all-purpose flour blend with xanthan gum
• 3/4 cup (75 g) almond flour
• 3/4 cup (170 g) butter, softened
• 2/3 cup (80 g) powdered sugar, plus more for dusting
• 1 egg
• 1 tsp vanilla
• 1/4 tsp salt
• 3/4 cup raspberry jam, warmed and strained

Directions

1. Beat the butter and sugar; add the egg and vanilla, then both flours and salt.
2. Chill the dough 1 hour, then roll 1/8 inch thick between parchment.
3. Cut equal numbers of hearts; cut small heart windows from half of them.
4. Bake at 350°F (175°C) for 9–11 minutes; cool completely.
5. Dust the windowed tops with powdered sugar, spread jam on the bases, and sandwich.

Pro tip: Dust the tops before sandwiching so the sugar stays snow-white against the jam.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.