Gluten Free Easter Egg Linzer Cookies Recipe
Preheat oven to 325°F and line a large baking with parchment paper. Set aside. In a small dish, add the flaxseed meal and water and stir to combine. Allow to thicken for 10 to 15 minutes to make a flax egg.
Sift together the almond flour, coconut flour, baking soda and salt into a medium bowl using a fine mesh sieve.
Add the flax egg, maple syrup, coconut oil and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until just combined.
In small batches, gradually add the dry ingredients to the wet ingredients, mixing on medium speed until combined. Mix until a ball of dough forms.
Flatten the dough into a thick disk, wrap in plastic wrap and refrigerate for 30 minutes.
Lightly flour a large flat surface. Roll dough about ¼-inch. Using a 2-inch egg-shaped cookie cutter, cut out the cookies. Using a 1-inch circle cookie cutter, cut out a circle from the lower part of half the cookie cutouts.
Carefully transfer the cookies to the prepared baking sheet and bake for 8 to 10 minutes (keep an eye on them because they burn quickly).
Transfer the cookies to a wire cooling rack. Once completely cool, lightly dust the cookies with the circle cutouts with confectioners’ sugar.
In a small saucepan, whisk together the sugar and cornstarch. Add the coconut milk, lemon juice, lemon zest and turmeric and whisk until combined. Cook over medium heat, whisking frequently, until the curd thickens, about 5 minutes.
Remove from heat and transfer the curd to a heat-safe container to cool completely. The curd will continue to thicken as it cools.
Add 1 tsp of curd to the cookies without circle cutouts. Place the cookies with the hole on top of the cookies with the curd. Serve immediately (Note: Do not store in an airtight container or they will get soggy; loosely cover with foil on a plate).