Preparation Steps

• In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Use linzer cookie cutters to cut out cookies. Cut out centers from half of the cookies.
• Place cookies on prepared baking sheets and bake for 10-12 minutes, or until lightly golden.
• Let cookies cool completely on baking sheets.
• Dust the tops of the cutout cookies with powdered sugar. Spread raspberry jam on the bottom cookies and top with the dusted cookies.