Kue Linzer

Instructions

1. In a mixing bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
2. Attach the paddle attachment to your stand mixer and cream the butter with 1/2 cup of sugar for about 1 minute. Mix in the egg and vanilla extract. Turn the mixer to low speed and add the almond flour. Then, add the flour mixture and mix until combined.
3. Form the dough into 2 evenly sized balls, flatten each into a 6-inch (15 cm) round disk, and wrap each one separately in plastic wrap. Refrigerate for 1 hour.
4. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Dust the work surface with flour and roll out one portion of dough to 1/8 inch (0.3 cm) thickness. Cut out shapes using a Linzer cookie cutter or a medium round or fluted cookie cutter for one portion. For the other portion, use a smaller star-shaped cutter to cut out the center. Carefully transfer the cutouts to the baking sheets and use up all the dough.
5. Place the cookies about 1 inch (2.5 cm) apart on the baking tray. Bake for 9 to 12 minutes. Let cool. Spread raspberry jam over the entire surface of the rounded cookies, top with the star cutouts, and dust with powdered sugar. Store in an airtight container for up to 2 to 3 days.