Linzer Cookies with Raspberry Jam Filling

1. Prepare Dry Ingredients

Grind raw almonds into a fine meal using a food processor, or use almond flour. Combine this with the sifted all-purpose flour, and then mix in the ground cinnamon, baking powder, and kosher salt until well-blended.

2. Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy. Then, one at a time, mix in the eggs, followed by the vanilla extract.

3. Combine and Chill Dough

Gradually add your dry ingredients to the butter mixture, mixing on low speed just until the dough comes together. Divide the dough in half, shape each into a disk, and wrap in cling film. Chill in the refrigerator for at least 2 hours.

4. Roll Out and Cut Cookies

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out one portion of dough to 1/8 inch thickness. Use a 2 1/2-inch cookie cutter to cut out cookies, and a 1-inch cutter to remove centers from half of the cookies.

5. Bake Cookies

Place the cookies on prepared baking sheets and bake for 12-15 minutes, or until edges are golden brown. Allow cookies to cool after baking.

6. Assemble and Finish

Spread raspberry jam on the solid cookies, and gently press the cut-out cookies on top to form a sandwich. Dust with powdered sugar before serving.