Sorghum Linzer Tart Recipe Perfection

Sorghum-Linzer-Tarts

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