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Linzer Torte Biscuits AIP

By Lucy Rose Clinic

December 12, 2020

If you need a little Christmas favourite that won’t break your healing program, you will love this recipe!

It is grain-free, dairy-free, nut-free, and AIP!

Perfect for most people with food sensitivities!

Bon appetite!

Ingredients – Dry

  • 1 cup cassava flour
  • ½ cup tigernut flour sifted
  • 1 TBSP gelatin
  • ¼ tsp sea salt
  • ½ tsp baking soda

Ingredients – Wet

  • 1 cup palm shortening
  • 1 tsp. pure vanilla extract
  • ½ cup light colored honey
  • 1 tsp lemon zest grated finely


  • ½ cup Raspberry Jam
  • ¼ cup arrowroot starch for dusting


  1. Mix dry ingredients in a large bowl.
  2. In a medium sized bowl mix the wet ingredients with a fork or an electric mixer.
  3. Add the wet mixture into the bowl with the dry ingredients. With a fork mash into a coarse crumble.
  4. Shape the dough with your hands into a bowl. Cover and put in the fridge for 30 minutes to firm up a bit.
  5. Preheat the oven to 160 degrees C and line 2 baking sheets with baking paper.
  6. Remove the dough from the fridge and split into 2 lots. Put the other lot back in the fridge.
  7. Put the dough between two pieces of parchment paper dusted with arrowroot. and with a rolling pin, roll to 3/16 of an inch up to ¼ of an inch (the thinner the better).
  8. Cut shapes using a linzer cutter or a circle cutter.
  9. Transfer the cut out cookies using a thin spatula to the lined baking sheets and space evenly apart.
  10. Bake for 7-10 minutes or until the edges start to turn a light golden brown.
  11. Let cool on the pan for 10 minutes and then transfer to a cooling rack to cool completely.
  12. Store in the fridge for up to 1 week or until ready to decorate.
  13. On the day of serving, apply ½ a tsp. of jam (at least 3 hours before serving) in the center of the bottom cookie and then place the top cookie gently on top.
  14. Dust with arrowroot using a sifter (optional).
  15. Store decorated cookies in the fridge until ready to serve.

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