Linzer Cookies

Prepare the Dough:
In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg yolk, vanilla extract, and almond extract (if using). Gradually mix in the dry ingredients until a soft dough forms.

• Chill the Dough:
  Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

• Preheat Oven:
  Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll and Cut:
On a lightly floured surface, roll out one disc of dough to about 1/8 inch (3mm) thick. Use a round or fluted cookie cutter (about 2 inches in diameter) to cut out shapes. For half of the cookies, use a smaller cutter to cut out a window in the center. Repeat with the second dough disc.

• Bake:
  Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Cookies:
Spread about 1 teaspoon of jam on the flat side of each solid cookie. Dust the cut-out cookies (the ones with windows) with powdered sugar, then place them on top of the jam-covered cookies to create a sandwich.