Linzer Cookies

Steps

1. In the bowl of a food processor, process the sugar and almonds until the almonds are finely ground and the mixture is powdery, about 1 minute. Add the flour, salt, and butter and pulse until mixture resembles coarse meal, about twenty 1-second pulses. Add the egg yolks, vanilla, and almond extract and process until dough forms a crumbly, clumpy mass, 20 to 25 seconds. Transfer the dough to a clean work surface and knead it into a smooth ball. Divide the dough in half and form two disks, wrap each disk tightly with plastic wrap, and refrigerate for 30 minutes or up to 4 days.

2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

3. Remove one disk of dough from the refrigerator and knead with your hands until just soft and malleable enough to roll. (The longer the dough is refrigerated, the more you will have to knead it; just be careful not to overwork it – it should still feel cool.) Liberally dust a clean work surface with flour, and roll out the dough to ⅛-in (3-mm) thickness. Using a 2½-in (4-cm) round cookie cutter, cut out circles. After creating the circles, use a 1-in (2.5-cm) round, heart, or any-shaped cookie cutter to cut out the centers from half of the circles (these will be the top halves of the cookies).

4. Using a metal spatula, transfer the cookies to the prepared baking sheets, spacing about 1 in (2.5 cm) apart.

5. Gather up the scraps, knead into a flat disc, roll, and repeat (if too warm, pop back in the fridge for a bit).

6. Bake until the edges are lightly browned, about 8 minutes, rotating the cookie sheets from top to bottom and front to back halfway through baking.

7. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. If using the second disc of dough immediately, remove from the refrigerator and repeat the process.

8. Lightly sift confectioners' sugar over the cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, leaving about ¼-in (6-mm) border, and sandwich both halves together. Store in an airtight container for up to 4 days.