Cream: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1 cup unsalted butter, ¾ cup granulated sugar
Incorporate: Beat in egg, vanilla extract, and almond extract.
1 large egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Combine: In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and cinnamon.
2 ¼ cups all-purpose flour, ¾ cup almond flour, ½ teaspoon salt, ¼ teaspoon ground cinnamon
Mix Dry with Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill: Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
Roll Out: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness.
Cut and Bake: Use Linzer cookie cutters (or any desired shapes) to cut out cookies. For the top cookies, use a smaller cutter to create a cutout in the center (heart, circle, star, etc.).
Bake: Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until edges are lightly golden.
Cool: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Dust: Dust the top cookies (the ones with the cutouts) with powdered sugar.
¼ cup powdered sugar
Assemble: Spread raspberry jam on the flat side of the bottom cookies. Carefully place the powdered sugar-dusted top cookies over the jam.
½ cup raspberry jam
Serve: Enjoy your delicious Linzer Cookies Recipe immediately or store them in an airtight container.
