Linzer Cookies

Ingredients

• 1 cup blanched almonds – toasted and finely ground
• 2 cups all-purpose flour
• 0.5 tsp ground cinnamon
• 0.5 tsp fine salt
• 1 cup unsalted butter – softened
• 0.75 cup granulated sugar
• 1 tsp lemon zest – finely grated
• 1 tsp vanilla extract
• 2 egg yolks – room temperature
• 0.75 cup red currant jam
• confectioners' sugar – sifted (for serving)

Instructions

1. Toast the blanched almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4–6 minutes; cool completely. In a food processor, grind to a fine meal, then add the all-purpose flour, ground cinnamon, and fine salt and pulse to combine; transfer this dry mixture to a bowl.
2. In a large bowl, beat the unsalted butter and granulated sugar with the lemon zest and vanilla extract until pale and fluffy, 2–3 minutes. Beat in the egg yolks one at a time until smooth.
3. Add the dry mixture to the butter mixture and mix just until a soft dough forms. Divide into two discs, wrap, and refrigerate until firm, about 1 hour.
4. Heat the oven to 350°F (175°C). Line two baking sheets with parchment.
5. Working with one disc at a time, roll the dough between two sheets of parchment to 1/8 inch thickness. Cut 2-inch rounds and place on prepared sheets, then use a 3/4–1 inch cutter to punch a small window from the center of half of the cookies. Chill the cut cookies on the sheets for 10 minutes to minimize spreading.
6. Bake until the edges are just beginning to turn golden, 10–12 minutes, rotating sheets halfway. Cool on the sheets 5 minutes, then transfer to a rack to cool completely.
7. Warm the red currant jam in a small saucepan over low heat until spreadable; let cool slightly. Dust the windowed tops with confectioners' sugar, then spread 0.5–1 teaspoon jam on each bottom cookie and sandwich with a sugared top. Let the cookies rest until the jam sets before serving.