Linzer Cookies

Instructions

1. Prepare the dough
   In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. In a separate large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the vanilla extract and egg yolks, beating until well combined. Gradually add the flour mixture and mix on low speed until just incorporated.
2. Chill the dough
   Divide the dough into two equal portions and shape each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or overnight until firm.
3. Roll and cut the cookies
   Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Using a 2.5-inch round cookie cutter, cut out as many circles as possible. For half of these circles, use a smaller 1-inch cookie cutter to cut out the centers to create rings. Re-roll scraps and repeat. Repeat with the second disk of dough.
4. Bake the cookies
   Place the cookies 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes until edges are lightly golden. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
5. Prepare the filling
   If desired, stir the lemon zest into the raspberry jam to enhance the flavor. Heat the jam in a small saucepan over low heat until it becomes more fluid, about 2-3 minutes. Let cool slightly.
6. Assemble the cookies
   Dust the cut-out cookies (the ones with holes) with powdered sugar. Spread about 1 teaspoon of raspberry jam onto the flat side of each solid cookie. Place the powdered sugar-dusted cookies on top of the jam-covered cookies, creating a sandwich with the jam visible through the cut-out center.