Linzer Cookies

• 170gr unsalted butter *room temp
• 100gr sugar
• 1 large egg yolk
• 1tsp vanilla extract
• 160gr all-purpose flour
• 70gr almond flour
• Lemon zest
• ¼tsp salt 
• Jam of choice 
• Icing sugar

1. Cream together the butter and sugar until pale and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract and mix until combined
2. In a separate bowl, mix together the almond flour, all-purpose flour, salt & lemon zest
3. Add the flour mixture to the butter mixture and mix until it forms a dough
4. Divide the dough in half and shape each half into a disc. Wrap both discs in plastic and refrigerate for at least 2 hours or up to overnight. 
5. On a floured surface, roll out 1 part of your dough till 2-3mm thick. Cut out your cookies (about 5-6cm in diameter) and lay them on a baking sheet lined with parchment paper. Pop these back in the fridge to firm up for at least 20 minutes
6. Roll out your second piece of dough and repeat this process. With these cookies, use a second extra small cookie cutter to cut out a fun shape in the middle of your cookie. Let these cookies also firm up in the fridge for about 20 minutes
7. Preheat your oven to 180c
8. Bake your chilled cookies for 12-15 minutes or until the edges start to brown. Take out of the oven and leave to cool for 5 minutes. Then transfer them to a wire rack to cool completely. 
9. Dust the cookies with the hole with icing sugar and spoon some jam in the centre of the flat cookies. Now place the icing sugar-dusted cookie on top of the jam cookie and sandwich them together

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