– unsalted butter – granulated sugar – egg – vanilla extract – almond extract – all purpose flour – almond flour – raspberry jam – powdered sugar
Cream together butter and sugar. Mix in egg and extracts on medium speed until light and fluffy. In a separate bowl, combine the flours.
Gradually add the dry mixture to the butter mixture, mixing until well combined.
Divide the dough into two equal portions. Flatten each portion into a disk, and refrigerate one while you roll out the other on a lightly floured surface to about ¼ inch.
Use a Linzer cookie cutter to cut out your cookies. Half the cookies should have a smaller shape cut out from the center. Place on prepared baking sheets and in the freezer for 5 min.
Bake at 350° for about 8-10 minutes. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Once cooled, lightly dust the tops of the cookies with the cutouts with powdered sugar.
Spread a small amount of raspberry jam on the solid cookies.
Place the cookies with the cutout centers on top of the jam-covered cookies to create a sandwich.
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