Raspberry Linzer Torte Cookies – a delicious recipe with almonds, regular rolled oats, flour, ground cinnamon, light agave, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Line 2 baking sheets with parchment paper.
3
Place the almonds in a food processor and grind to a fine meal, about 1 minute.
4
Remove and set aside.
5
Place the oats in the food processor and grind to a fine meal.
6
Return the almonds to the food processor along with the flour, cinnamon, agave nectar, and canola oil.
7
Pulse to combine all the ingredients.
8
Roll the dough into walnut-size balls and place on the prepared baking sheets.
9
Using your thumb, press an indentation into the center of each ball.
10
Fill the indentations with preserves.
11
Bake for 10 to 12 minutes, until golden.
12
Let cool 10 minutes on the baking sheets, then transfer to cooling racks to cool completely.
1341
kcal
Calories
100
g
Fat
92
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups raw almonds, 2 cups regular rolled oats (not quick cooking), 2 cups sprouted spelt flour or whole wheat pastry flour, 1 teaspoon ground cinnamon, and more.
Yes, Raspberry Linzer Torte Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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