Linzer Cookies

Ingredients

• 3 cups flour

• 3⁄4 cup almond flour

• 1 1⁄2 tsp ground cinnamon

• 1 tsp baking powder

• 1 tsp salt

• 1 1⁄2 cups (3 sticks) butter

• 1 1⁄4 cups sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup raspberry jam

• Confectioners' sugar, for dusting

Directions

1. In a large bowl, combine flour, almond flour, cinnamon, baking powder, and salt.

2. Beat together butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined.

3. Add in dry ingredients and mix, just until incorporated.

4. Divide dough in 2 equal pieces, and cover, patting into a 1-inch- thick disk. Chill 2 hours, up to 5 days ahead.

5. Preheat oven to 325° F (160° C).

6. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper until it’s about 1⁄8 inch thick. The dough may crack, but just patch it with other dough pieces.

7. Using a round cookie cutter 2 1⁄2 inches in diameter, cut out as many circles as possible. For half of the circles, cut out a 1-inch circle from the center, creating a doughnut shape that will become the top of the cookie.

8. If the dough becomes too soft to cut and cleanly remove from the parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary.

9. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, about 12 to 15 minutes.

10. To assemble the cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Place the cutout circles on top of the raspberry jam and dust with confectioners' sugar.

Tip: Dough can be made 5 days ahead and refrigerated. Cookies can be baked 2 days ahead, unfilled, wrapped tightly and stored at room temperature. Cookies can be filled the same day.

Recipe submitted by Jessamyn Meneghin, from NYT Cooking