I knew sorghum flour would be perfect for linzer tarts and it did not disappoint! Here’s the recipe:
1 1/4 Cups Unsalted Butter Softened
2/3 Cup White Sugar
2 Cups Sifted Sorghum Flour
1 3/4 Cups Ground Almonds
1/4 Teaspoon Ground Cinnamon
Roll out to less than 1/4″ thick and use your desired cookie cutter shape, top piece with respective shaped whole cut out. Bake at 350 for around 15 minutes on a non-stick surface. Let cool completely and cover bottom piece with the jam of your choice, leave a good amount in the middle. I used several different jams, raspberry, strawberry, apricot and olallieberry, a personal favorite. Liberally coat the top pieces with confectioners sugar on a separate and place on top of its jam covered counter part, then, eat up! by Joshua Auerbach
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