Linzer Cookies

150 g almond flour
260 g AP flour
1/2 t cinnamon
1/2 t salt
zest of 1 lemon
1 C butter, room temp
150 g sugar
1 t vanilla
2 egg yolks

60 g powdered sugar

120 g raspberry or black currant jam

Whisk together almond flour, flour, cinnamon, salt, and zest.

In a stand mixer, cream butter and sugar.

Beat in vanilla and yolks.

On low speed, add dry ingredients just until incorporated.

Divide dough into two discs.

Wrap with plastic and refrigerate at least 1 hour.

Preheat oven to 350 with the oven rack in center.

Using flour as needed, roll dough to 1/6".

Make pairs of 3" cookies, with a window in one of each pair.

Bake 10-12 mins.

Dust window cookies with powdered sugar.

Spread bottoms with jam and sandwich.

Yields two dozen Linzer cookies.

joyofbaking