Ingredients:

  • 225g unsalted butter, softened
  • 100g granulated sugar
  • 1 tbsp lemon zest
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 100g super fine almond flour
  • 250g all-purpose flour
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 160g raspberry preserves
  • 2 tbsp confectioners' sugar for dusting

Instructions:

  1. Cream the butter, granulated sugar, and lemon zest together in a stand mixer until the mixture is pale and aerated, but not liquid.
  2. Add the egg yolk and vanilla extract, mixing until just combined to create a stable emulsion.
  3. In a separate bowl, whisk the almond flour, all-purpose flour, cinnamon, and salt. Slowly add to the wet ingredients and stop the mixer the moment no white streaks remain.
  4. Flatten the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour to hydrate the flour and solidify the butter.
  5. Roll out the chilled dough, cut into shapes using linzer cutters (ensuring half have center windows), and bake at 350°F (175°C) for 10 minutes until edges are barely golden.
  6. Once cool, dust the windowed tops with confectioners' sugar. Heat the preserves slightly to temper, apply to the base cookies, and sandwich together.