Linzer Cookies with Raspberry Jam

Instructions:

1. Cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully emulsified.
2. In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and cinnamon.
3. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
4. Turn the dough onto a lightly floured surface and divide it into two equal disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for at least 3 hours.
5. Preheat oven to 350°F (175°C). Roll one disk of dough to 1/8 inch (3mm) thickness.
6. Cut out 15 large circles. From half of those circles, cut a smaller star or heart shape from the center.
7. Place all pieces on a parchment-lined sheet and bake for 8–10 minutes until the edges are barely golden. Let them cool completely on the pan.
8. Place a teaspoon of raspberry jam onto the solid base cookies, spreading it to the edges.
9. Carefully place the cutout window cookie on top and press gently to adhere.
10. Dust the tops generously with powdered sugar.