Ingredients:

  • 250g all-purpose flour
  • 100g super fine almond flour
  • 225g unsalted European butter, cold and cubed
  • 100g granulated sugar
  • 1 tbsp lemon zest
  • 0.5 tsp ground cinnamon
  • 1 large egg yolk
  • 1 tsp vanilla paste
  • 160g seedless raspberry preserves
  • 20g confectioners' sugar

Instructions:

  1. In a food processor, pulse the all-purpose flour, almond flour, sugar, cinnamon, and lemon zest until combined.
  2. Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
  3. Add the egg yolk and vanilla paste, pulsing only until the dough begins to clump together into wet crumbs.
  4. Turn the dough out, shape into a flat disc, wrap in plastic, and refrigerate for at least 2 hours to hydrate the flour. This dough can be refrigerated for up to 48 hours.
  5. Preheat oven to 350°F (175°C). Roll the chilled dough between two sheets of parchment paper to approximately 1/8 inch thickness.
  6. Using Linzer cutters, cut out an equal number of solid bases and windowed tops. Re-roll scraps as needed.
  7. Bake on parchment-lined sheets for 10-12 minutes until the edges are just barely golden. Transfer to a wire rack to cool completely.
  8. Dust the windowed top cookies heavily with confectioners' sugar. Spread approximately 1 teaspoon of raspberry preserves onto each solid base, then top with a sugared window cookie.