Instructions

1. Prepare your ingredients by taking the butter out of the refrigerator to soften at room temperature for about 30 minutes before starting.
2. In a medium bowl, whisk together all-purpose flour and almond flour until well combined and set aside.
3. In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which will make rolling easier.
7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use round cookie cutters to cut out base cookies and matching top cookies with a smaller center cutout.
9. Transfer the cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
10. Bake the cookies for 10-12 minutes, or until the edges are just lightly golden. Remove from oven and let cool completely on a wire rack.
11. Once cooled, dust the top cookies (with center cutouts) with powdered sugar using a fine mesh sieve.
12. Spread a thin layer of fruit jam on the base cookies, ensuring not to overfill.
13. Carefully place the powdered sugar-dusted top cookies onto the jam-covered base cookies, creating a sandwich.
14. Store the finished Linzer cookies in an airtight container between layers of parchment paper. They will keep well for 3-4 days at room temperature.