The seeds of a vanilla bean (or 2 tsp -0.17 oz - 5 ml- vanilla extract)
1/2tspcinnamon, ground
The zest of a lemon or orange
2C (9.17 oz) (260 gr)all purpouse flour
1C (4.60 oz) (130 gr)almond flour
1/2Craspberry marmalade (or your favorite flavor)
Confectioners sugar, for decorating (optional)
Instructions
In a medium bowl sift the wheat flour and almond flour.
In a large bowl with an electric mixer or hand whisk, cream together the butter, powdered sugar and salt for 3 minutes until light and fluffy.
Add in the egg yolks, vanilla seeds or extract, ground cinnamon, orange/lemon zest and beat for 1 more minute until blended.
Add the flour mixture and mix with a rubber spatula until a soft dough that does not stick to your hands forms.
Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
After the refrigeration time, preheat the oven to 375ºF (180°C) and line 2 big baking sheets with parchment paper.
Roll out each portion of dough with a rolling pin (no matter the shape) until it is 6mm thick.
Cut the dough with a cutter of approximately 5cm in the shape of your choice, it can be circular, heart, star, etc. Take the leftover dough, stretch it and cut it again.
Once you have all the cookies cut, place them on trays 3 cm apart and refrigerate them for 10 minutes before baking.
Bake the cookies for 12-13 minutes until lightly browned. Once ready, let them cool for 10 minutes on a wire rack.
To form the typical Linzer cookies, take one cookie and spread 1 teaspoon of jam in the middle. Then place another cookie on top, flatten a little so that they stick together and let stand for at least 30 minutes. Decorate with powdered sugar on top.