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1
In a small bowl, combine flour, ground almonds, and cinnamon.
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2
Set aside.
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3
In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
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4
Add egg, vanilla, and almond extract.
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5
Mix well.
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6
Add flour mixture to butter mixture, mixing only until incorporated.
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7
Divide dough into 2 pieces.
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8
Press each piece into a small disk (about 1-inch thick) between two sheets of parchment paper.
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9
Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise).
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10
Preheat oven to 350 degrees.
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11
Work with one piece of dough at a time while the remainder stays in the fridge.
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12
On a floured surface, roll out one disk of dough 1/8-inch thick.
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13
Using cookie cutters of your choosing (I love hearts), cut out pieces of dough.
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14
For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
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15
Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
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16
Bake cookies 10-12 minutes or until lightly golden.
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17
Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
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18
Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing).
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19
Dust the top of the top cookies with confectioners' sugar.
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20
Gently sandwich jam'ed bottom and top cookies together.
