Linzer Tart Cookies

Recipe View In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (2-3 minutes). Gradually add 1/2 cup of the sifted flour, followed by the ground almonds and cinnamon, mixing until just combined. Incorporate the remaining flour, 1/2 cup at a time, until the dough comes together and stiffens slightly.

Recipe View Divide the dough in half, shaping each portion into a flat disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour to allow the dough to firm up and the flavors to meld.

Recipe View Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking.

Recipe View On a lightly floured surface, roll out one dough disc to a thickness of approximately 1/8 inch. Using a 2 1/2-inch round cookie cutter, cut out as many circles as possible. Aim for about 12 cookies per batch. Transfer the cut-out circles to one of the prepared baking sheets, spacing them about 1 inch apart. Place the baking sheet in the refrigerator while you work on the next batch.

Recipe View Gather any leftover dough scraps, gently knead them together, and roll out again to a 1/8-inch thickness. Cut out an additional 12 circles, placing them on the second prepared baking sheet.

Recipe View Using a 1/2-inch round cookie cutter, carefully cut out the center from half of the cookies on the second baking sheet, creating a 'window' effect.

Recipe View Bake the cookies in the preheated oven until they are lightly golden brown around the edges (10-15 minutes). Remove from the oven and transfer the cookies to a wire rack to cool completely (about 20 minutes).

Recipe View Once cooled, spread a thin, even layer of raspberry jam onto the flat side of the whole (uncut) cookies. Gently place a cut-out cookie on top of each jam-covered cookie, pressing lightly to create a sandwich.

Recipe View Generously dust the assembled cookies with confectioners' sugar, allowing it to settle into the cut-out centers. For an extra touch, add a small dab of raspberry jam into the center of each cookie 'window'.