Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
1 1/2 cups almond flour, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1/2 cup unsalted butter, 1/2 cup granulated sugar
Beat in the egg and then stir in the vanilla and almond extracts.
1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 1/2 cups almond flour, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
For easier handling, wrap the dough in plastic wrap and chill for 30 minutes. (This step can be skipped if you're in a hurry!)
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use Linzer cookie cutters to cut out cookies, making sure to have an equal number of solid cookies and cookies with cut-out centers.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, spread a thin layer of raspberry jam on the flat side of the solid cookies.
1/2 cup raspberry jam
Dust the cut-out cookies with powdered sugar.
Powdered sugar
Carefully place the dusted cut-out cookies on top of the jam-covered cookies to create sandwiches.
Enjoy your homemade Soft Sweet Linzer Cookies immediately or store them in an airtight container.
