Crispy almond cookies sandwiched together with a filling of raspberry preserves, lemon curd, or chocolate hazelnut spread. The filling shows through a hole in the top cookie that is also dusted with powdered sugar.
Spread almonds out on a baking sheet, and toast for 5-6 minutes, until golden brown.
Remove and pour nuts into the bowl of a food processor and let cool for at least 15 minutes.
Whisk the flour, salt, lemon zest, and cinnamon, if using, together then set aside.
Cream the butter and the remaining 1/2 cup sugar together in a large mixing bowl just until it becomes pale yellow.
Beat in vanilla and the egg yolks until well combined.
Roll 1 disc of chilled cookie dough out to 1/8 inch thickness onto the cutting board or silicone mat.
Cut out as many shapes as you can using Linzer cutters or cookie cutters.
Remove excess dough, re-roll and continue to cut out shapes.
Roll the remaining disc of dough and cut out the same number and same shapes as before re-rolling as needed using the Linzer cutter fitted with the small cutter (which will cut the hole at the same time) or using traditional cookie cutters.
If needed, cut a smaller hole in the center of each cookie using 1/2 inch to 1 inch cutters.
Remove excess dough re-roll and cut out more cookies.
Linzer Cookies are best if served the day they are filled. See the tutorial for storage instructions.