Linzer Cookies

Linzer Cookies(Adapted from CLBB)

3 1/3 cups very finely ground almonds - 358 grams
3 1/3 cups unsifted cake flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 tsp freshly grated nutmeg
1 1/2 cups butter,softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
raspberry jam and/or nutella
confectioners' sugar

In a medium bowl, whisk together the flour, baking powder, cinnamon and nutmeg.

In a large mixer bowl, cream butter and sugar until light and fluffy. Add in egg, egg yolk, lemon rind and vanilla - beat well.

Blend in the nuts.

Add the flour, a cup or so at a time until completely combined.

Split dough into 2 sections and immedietly roll out to about 1/4" thickness between two pieces of parchment paper. Stack doughs and place in the refrigerator before cutting for a couple hours or overnight.

Preheat the oven to 350

Remove the first dough from the refrigerator and remove the top layer of parchment. Cut dough With a 2-inch round cookie cutter and do as many circles as you can. Carefully remove and place on baking sheets. Reroll scraps between parchment paper and refrigerate.

Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch. Place on ungreased cookie sheets. With a 3/4 inch cookie cutter, cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers.

Bake for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven; let stand 1 minute. Remove cookies to wire racks and cool completely.

Sift powdered sugar over the tops of all the cookies that have a cut-out center.

Spread each of the solid cookies with a layer of jam or nutella. Top each with cut-out cookie; carefully press together to adhear the cookies together.