Raspberry Linzer Cookies

Raspberry Linzer Cookies

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup raspberry jam
Powdered sugar, for dusting
Instructions:

Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, almond flour, cinnamon, and salt.

Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, beating until well combined.

Combine and Chill: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat Oven and Roll Out Dough: Preheat your oven to 350°F (175°C). Roll out each disk of dough on a lightly floured surface to about 1/8-inch thickness. Cut out cookies using a round cookie cutter. For half of the cookies, use a smaller cutter to cut out the center, creating a window.

Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are lightly golden. Allow them to cool completely.

Assemble the Cookies: Spread a small amount of raspberry jam on the flat side of each whole cookie. Dust the cookies with the cut-out centers with powdered sugar, then gently place them on top of the jam-covered cookies, pressing lightly to create a sandwich.

Serve: Enjoy these beautiful and delicious Raspberry Linzer Cookies with a cup of tea or as a sweet treat after a meal.