Begin by creaming 1 cup of unsalted butter and 2/3 cup of granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 3–4 minutes. Add in 1 egg yolk along with 1 teaspoon of vanilla extract and 2 teaspoons of almond extract, if using. Mix until fully incorporated, creating a rich, aromatic dough base.

In a separate bowl, whisk together 2 cups of all-purpose flour, 2/3 cup of almond flour, 1 tablespoon of cornstarch, and 1/4 teaspoon of fine salt. Gradually add this dry mixture to the butter mixture, blending until just combined. The dough should be slightly sticky but hold together when pressed, forming the perfect base for your Raspberry Linzer Cookies.

Divide the dough into two even halves and shape each half into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 45 minutes. Chilling is crucial as it firms up the dough, making it easier to roll out later.

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Once chilled, take one disc of dough and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness.

Using a scalloped cookie cutter, cut out shapes from the rolled dough, placing them carefully onto the prepared baking sheets. For each cookie, cut a matching piece with a small center shape to create a window effect for the jam.

Place the baking sheets in the preheated oven and bake for 9–10 minutes, or until the edges are lightly set and just starting to turn golden.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Allow the cookies to fully cool before dusting them with powdered sugar.

To assemble the Raspberry Linzer Cookies, spread a generous layer of raspberry jam on the flat surface of half of the cookies. Place the cut-out cookies on top to create delightful sandwich treats.