These classic Linzer cookies are made with almonds and raspberry preserves, but you can use any fruit jam you prefer!

Preparation

Preheat oven to 350°F with baking rack in the center position.

To make almond meal, place almonds in the center of a baking sheet and toast in the oven for 8–10 minutes, until lightly browned and fragrant. Remove from oven and allow to cool. Add ¼ cup granulated sugar and pulse in food processor until finely ground. In a work bowl, blend together flour, cinnamon, salt and lemon zest.

In a separate large mixing bowl, use a hand mixer or stand mixer to beat the butter and remaining granulated sugar until light and fluffy, about 3 minutes. Lower mixer speed, then add vanilla extract and egg yolks. Incrementally add almond meal and flour mixture until fully combined.

Divide dough in half, wrap both with plastic wrap and chill in refrigerator for at least 30 minutes, or until firm.

Remove 1 ball of dough from refrigerator. On a lightly floured work surface, roll dough out to about ¼ inch thick. Cut out cookies with a 3-inch diameter cookie cutter and place them on parchment-lined baking sheets. Cut out the center of half the cookies with a ½–1-inch diameter cookie cutter. Repeat with second ball of dough, rolling in any scraps from the first ball.

Chill cookies for at least 10 minutes before baking so they maintain their shape and don’t spread. Bake for 12 minutes, or until they’re lightly browned around the edges. Remove from oven and place on wire rack to cool.

Once cooled, flip whole cookies bottom-side up and spread with a thin layer of preserves, leaving ¼ inch around the edge. Dust cut-out cookies with powdered sugar, then sandwich the 2 halves together. If desired, pipe more preserves into the center. Cookies will naturally soften when stored.