Linzer Cookies

Step 1

In a large bowl, cream the butter and sugar together until light and fluffy, about 2 minutes.

Step 2

Beat in the egg until fully combined.

Step 3

Stir in the ground almonds, then gradually mix in the flour until a soft dough forms.

Step 4

Divide the dough in half, flatten each into a disk, wrap, and chill for at least 1 hour, until firm.

Step 5

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 6

On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness and cut out rounds with a 2 1/2-inch cutter, then cut a smaller shape from the center of half of the rounds.

Step 7

Repeat with the second disk of dough. Arrange all the cookies on the prepared baking sheets.

Step 8

Bake for 10-12 minutes, until the edges are just golden. Cool completely on the baking sheets.

Step 9

Dust the cutout-topped cookies with the powdered sugar.

Step 10

Spread about 1 teaspoon of raspberry jam on each solid cookie base, then sandwich with a powdered-sugar-dusted cutout cookie on top.