To make linzer cookies you need two of the same-shaped cookie cutters, one large and one small. Circles (biscuit cutters), Scalloped-edged cutters, and heart-shaped cookie cutters are all great choices for making linzers. Place in a food processor and pulse until finely ground: Slivered or sliced almonds Sugar Lemon zest Cream together until light and fluffy: Unsalted butter Sugar Almond sugar mixture from above Beat in: Egg yolk Almond extract Whisk together then add: All-purpose flour Baking powder Salt Ground cinnamon Mix just until all ingredients are well blended. Chill dough for 3-4 hours. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness. (if the dough is chilled overnight, it may need to soften slightly before rolling.) Using the large scalloped cutter, cut shapes from the dough and place on a prepared baking sheet. Using the small scalloped cutter, cut a hole from the middle of half of the cookies. Repeat with the remaining dough, incorporating the scraps until all the dough is used. You should have 10 solid cookies and 10 cut out cookies. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Sift confectioner's sugar on the the cut-out cookies. Spread a heaping spoonful of raspberry jam on to the underside of the solid cookies. Carefully place a cut-out cookie on top of each jam-covered cookie. My favorite cookie cutter for Linzer cookies is the hearts, but you can use any shape if you're just making the almond cookies without the jam filling.