LINZER COOKIES ALMOND FLOUR RECIPES

Steps:

• Whisk flour, almond flour, baking soda and salt in a medium bowl. Beat butter and sugar in a mixing bowl with an electric mixer on high speed, stopping to scrape down the bowl once or twice, until light and fluffy. Add egg; beat until well blended. With the mixer on low speed, gradually beat in the flour mixture until just combined, scraping the sides of the bowl as needed. (The dough will have a sandy texture.) Remove the dough to a clean work surface and press it together into a ball. Divide into 2 equal portions, wrap in plastic wrap and refrigerate until very cold, at least 2 hours and up to 1 day.
• Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats. Remove one portion of dough from the refrigerator and let stand at room temperature for about 10 minutes to soften slightly.
• Working on a lightly floured piece of parchment paper, roll the dough out to an 1/8-inch thickness. Cut out about 16 cookies with a 2-inch cookie cutter and transfer to one of the prepared baking sheets with a spatula. Press the scraps back together and roll out again until you've cut out about 30 cookies total, transferring the rest of the cookies to the second baking sheet as you cut them out.
• Bake the cookies, one pan at a time, until the edges are light golden brown, 6 to 8 minutes. Let cool for about 2 minutes on the pan, then transfer to a wire rack to cool completely.
• Meanwhile, bring the second portion of dough to room temperature. Roll out and cut out about 16 cookies with the 2-inch cutter. Use a 1-inch cookie cutter to cut the centers out of each. Transfer to a cool baking sheet lined with parchment or a nonstick baking mat. Repeat with the rest of the dough until you have about 30 cookies with a 1-inch "window" in the middle of each.
• Bake the "window" cookies until the edges are light golden brown, 5 to 7 minutes. Let cool for about 2 minutes on the pan, then transfer to a wire rack to cool completely.
• Spread the center of each whole cookie with about 1/2 teaspoon jam. Place a "window" cookie on top of each to create a windowpane effect.

Steps:

• Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.
• In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
• Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).
• Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
• Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ?-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.
• Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
• Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.