Once thoroughly chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment. I divide the dough in half and roll one piece out on a lightly floured surface to about ¼-inch thickness. Using my fluted cutter, I cut out as many rounds as I can, transferring them to the baking sheets. From exactly half of these rounds, I use my small decorative cutter to punch out a center window. I re-roll the scraps once to cut more cookies. I bake the sheets one at a time for 10-12 minutes, just until the edges are very lightly golden. They firm up as they cool, so I let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
The assembly is where the magic truly happens. I lay out all my solid bottom cookies and give them a light sifting of powdered sugar. Then, I take my windowed top cookies and heavily dust just the tops with powdered sugar—this way, the jam won’t get sullied. I flip the top cookies over and, using a small spoon or offset spatula, I spread a scant teaspoon of jam onto the center of each solid bottom cookie. I carefully place a powdered sugar-dusted top cookie over the jam, pressing down gently so the jam just kisses the edges of the window. That first glimpse of vibrant red through the snowy sugar is a moment of pure baking joy.
Pro Tips for Best Results
First, the almond flour is non-negotiable. I tested this with all-purpose flour only, and the cookies were bland and lacked that distinctive, nutty tenderness. The almond flour adds a delicate crumb and a sophisticated flavor that defines a true Linzer. For the best texture, use finely ground almond flour, not almond meal, which can be gritty.
Rolling the dough to a consistent thickness is key to even baking. I use two thin wooden dowels or “rolling pin guides” placed on either side of my dough. This guarantees every cookie is exactly ¼-inch thick, so they all bake at the same rate. If you don’t have guides, just be patient and check often, rotating the dough as you roll.
When cutting, be decisive. Press the cutter straight down without twisting. Twisting can seal the edges and prevent the cookies from rising evenly. I also freeze the cut-out cookies on the baking sheet for 10 minutes before baking. This extra chill helps them hold their sharp, fluted shape perfectly in the oven.(See the next page below to continue…)