Raspberry Linzer Cookies

Delight in these classic Austrian-inspired Raspberry Linzer Cookies featuring a buttery almond-infused dough sandwiched with sweet and tangy raspberry jam. Perfectly dusted with powdered sugar, they offer a delicate balance of crispness and chewiness.

Steps

1. In a bowl, combine all-purpose flour, almond flour, granulated sugar, powdered sugar, cinnamon, and salt.
2. Add cold cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Stir in the egg yolk and vanilla extract, then knead gently to form a smooth dough.
4. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
5. Preheat oven to 175°C (350°F). Roll out the dough between two sheets of parchment paper to about 3mm thickness.
6. Use a small round cutter (approx. 4cm diameter) to cut out cookies; on half of them, cut out a smaller shape in the center (e.g., heart or circle).
7. Place cookies on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes until edges are lightly golden.
9. Let cookies cool completely on a wire rack.
10. Spread raspberry jam on the whole cookies and sandwich with the cut-out top cookies.
11. Dust with powdered sugar before serving.