Classic Linzer cookies made with buttery almond dough and filled with raspberry jam — perfect for holiday baking.

Scale

2 cups all-purpose flour

1 cup almond flour

½ tsp salt

¾ cup butter

⅔ cup sugar

1 egg yolk

1 tsp vanilla extract

½ tsp almond extract

Zest of ½ lemon

½ cup raspberry jam

Powdered sugar for dusting

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1. Whisk flour, almond flour, and salt.

2. Beat butter and sugar until fluffy.

3. Mix in yolk, vanilla, almond extract, and zest.

4. Combine wet and dry ingredients; form dough.

5. Chill dough for at least 1 hour.

6. Roll out and cut cookies; half with window cutouts.

7. Bake at 350°F for 10–12 minutes.

8. Cool, then spread jam on bottoms and sandwich.

9. Dust tops with powdered sugar.

Use seedless jam for best texture. Store in airtight container for up to 5 days.