🍪🍇 A sweet combination of almond and raspberry – these Linzer cookies are a delightful treat for any occasion! Ingredients: 1 1/2 cups all-purpose flour 1 cup almond flour 1/2 cup unsalted butter, softened 1/2 cup powdered sugar, plus extra for dusting 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1/2 cup raspberry jam Directions: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. In a separate large bowl, beat the softened butter and powdered sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until smooth. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a round cookie cutter to cut out the base cookies. Use a smaller round or shaped cutter to cut out the centers of half of the cookies. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack. Once cooled, spread a thin layer of raspberry jam on the base cookies. Top with the cookies with cut-out centers and dust with powdered sugar. Serve and enjoy these delicious, buttery treats!