Developed in Linz, Austria, linzer cookies are a holiday favorite.
Our raspberry-almond treats are an homage to that classic cookie.
The finished sandwiches are as delicious as they are gorgeous.
Photo: Victor Schrager
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Beat in the egg and vanilla.
Using a 34- to 1-inch round cookie cutter, cut out the centers from half of the cookies.
Reroll and cut the scraps as necessary.
Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Sprinkle the confectioners sugar on the cookies with the holes.
Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies.
Store the cookies in an airtight container at room temperature for up to 5 days.
2,000 calories a day is used for general nutrition advice.
