Two Types of Linzer Cookies

 Linzer Cookies Made with Regular Flour

 This is the classic Linzer recipe, yielding 20 cookies. 

• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened to room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2/3 cup finely ground almonds
• 1/2 cup seedless raspberry jam (or jam of your choice)
• 1/4 teaspoon ground cinnamon
• 1 egg
• 1-2 teaspoons confectioners' sugar, for dusting

1. In a small bowl, combine flour, almonds, and cinnamon and set aside.
2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. 
3. Add the egg and vanilla extract, then mix well.
4. Add the flour mixture to the butter mixture, mixing only until incorporated.
5. Shape cookie dough and cut out cookies
6. Divide the dough into 2 pieces and press each into a disk-shaped circle about 1 inch thick. 
7. Wrap each section separately in plastic wrap and refrigerate for 2 hours or until firm enough to roll.
8. Preheat the oven to 350°F. 
9. On a floured surface, roll out one section of the dough 1/8 inch thick (keep the remaining dough chilled).
10. Cut out half of the rolled dough using the round cutter with your chosen middle insert. 
11. These will be the top cookies.
12. Cut out an equal number of rounds using the same round cutter without the insert. 
13. These will be the bottom cookies.
14. Transfer all the cutouts to baking sheets with parchment paper. 
15. Dough scraps can be formed into a new disk, chilled for at least 30 minutes, and rerolled.
16.  Bake cookies for 10-12 minutes or until light golden brown. 
17. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
18. Flip the bottom cookies and spread a teaspoon of jam on each.
19. Dust the top cookies with confectioners' sugar. This step is best done before the sandwiching, so the powdered sugar doesn't get on the jam.
20. Gently sandwich the flat sides of cookies together, with the dusted cookie on top and the jammed cookie on the bottom.

For Freezing: To freeze baked cookies, use parchment paper to separate each layer.

Linzer Cookies Made with Almond Flour

• 1 cup almond flour (you will want to remove your flour and settle it to room temperature first, if it's clumpy, send it through your processor to create a fine powder again)
• 1/2 cup packed light brown sugar (divided)
• 2 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt (fine)
• 1/4 tsp cinnamon
• 1 cup room-temperature butter
• 1 egg
• 1 tsp vanilla extract
• 12 oz. seedless jam

1. Confectioner's sugar to dust
2. Whisk together the flour, baking powder, salt, and cinnamon.
3. Mix the almond flour and the brown sugar
4. Beat butter and the remaining brown sugar to light and fluffy (2-3 minutes.
5. Add the egg and extract and beat until incorporated.
6. Lower the speed and add the Almond extract and brown sugar mixture.
7. Add the flour until just mixed- do NOT OVER MIX, in additions
8. Divide in half, shape into discs, wrap in plastic, and refrigerate for 2 hours or overnight.
9. Preheat oven to 350
10. Roll to 1/8th " thickness and cut out, placing on parchment paper
11. Chill again for 20-25 minutes
12. Bake for 9-11 minutes, rotating in between.

To make it look like little windows:

Count out the number of cookies you've cut out. 

Place half of them on one sheet pan and half on another. 

Leave one sheet pan of cut outs in tact. 

On the other sheet pan, take a smaller cookie cutter and cut out a little "window", setting aside the cut piece. 

Bake as above.  

Once done, remove and cool completely. 

Lightly spread some jam or even chocolate on the solid base, then top with the cut-out cookie.