Best Raspberry Linzer Cookie Hearts

This delicious cookie is a traditional Austrian
holiday cookie. They are very pretty and not
overly sweet.

Ingredients:
2/3 cup slivered or blanched whole almonds
1/2 cup packed light or dark brown sugar
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 cup butter (at room temperature)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons powdered sugar
6 ounces seedless raspberry jam or preserves

Method:
Preheat oven to 350*. Spread almonds in a single layer on a baking sheet. Place in preheated oven and bake for about 6 minutes. They should be lightly browned. (As soon as you can smell the toasty aroma, they are ready.) Be careful not to overbake. Set aside to cool
In a medium bowl, sift together the flour and baking powder. Set aside.

Place the toasted almonds and 1/4 of the brown sugar into a food processor. Chop with the "pulse" function until the nuts are finely ground. (Be careful not to over process into almond butter.) 

Ground almonds

In a large bowl, with an electric mixer, beat the butter and remaining 1/4 cup brown sugar, for two to three minutes, until light and fluffy. Add the egg and extracts. Mix until well blended.

Using the low speed, gradually mix in the almonds. Add the flour, in 3 portions, mixing just until combined. Do not overmix.

Divide the dough into two portions.  Form into approximately 8 inch discs. Wrap in waxed paper or plastic wrap. Refrigerate for two hours. (until firm, but not hard)

Preheat oven to 350*. Line baking sheets with parchment paper.

Remove one disc of dough from the refrigerator. On a lightly floured surface, roll the dough to 1/8 inch thickness. Cut into 3 inch cookie hearts, circles or stars. Space dough cutouts, 1 inch apart, on lined cookie sheet. Rewrap the scraps and return to the refrigerator. Remove second chilled disc of dough and roll out. Refrigerate scraps, repeat until all of the dough is used. Cut 1 inch centers from half of 3 inch cookies. Cut an equal number of bottoms and tops. (The tops are the ones with the holes.) 

Bake the bottoms and tops on separate cookie sheets. Place in oven, one tray at a time. Bake the bottoms for 8 minutes, rotating the cookie sheet after 4 minutes. Bake the tops for 6 minutes, rotating the cookie sheet after 3 minutes. Cool slightly on the cookie sheets and then transfer to a cooling rack.

Using 1 tablespoon of powdered sugar at a time, in a sifter or sieve, dust the cookie tops.

Spread about 1 teaspoon of raspberry jam on the flat, bottom side of the cookies without holes. Place a powdered top on each of the jam covered cookies. Gently press to stick together. Let stand 30 minutes, to set. Store in an airtight container in the refrigerator. (Place waxed paper between layers of cookies.) Makes 36 three inch tender and delicious layered cookies.

Note: Other shapes, like stars or circles are nice for the 4th of July and Christmas.