Combine Dry Ingredients: Mix flour, ground almonds, cinnamon, and salt in a bowl.
Cream Butter and Sugar: In a separate bowl, cream together butter and granulated sugar until light and fluffy. Incorporate egg yolks and vanilla extract, mixing until smooth.
Merge Mixtures: Gradually add the dry ingredients to the wet mixture, ensuring not to overmix.
Chill the Dough: Wrap the dough in plastic and refrigerate for at least an hour.
Roll and Cut: Roll out the dough to about 1/8 inch thickness, using your Linzer cookie cutters to create the bottom and cut-out top cookies.
Bake: Preheat your oven to 350°F (177°C) and bake cookies for 10-12 minutes or until lightly golden.
Assemble: Once cooled, spread raspberry jam on the bottom cookies and gently press the cut-out top cookies on the jam-layered bottoms.
Notes
Storing Before Assembly: If not assembling immediately, store the baked cookies and jam separately. Place cookies in an airtight container with parchment paper between layers.
Long-Term Storage: For longer storage, freeze the unassembled cookies. Wrap them tightly in plastic wrap and place in a freezer-safe container.
Reheating: To refresh cookies, lightly toast them in an oven preheated to 300°F for 5-7 minutes. This helps revive the crisp texture.
