Linzerkakor

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1. 1
   Pulse 1½ cups (8 oz.) blanched almonds, toasted and cooled and 3 Tbsp. (38 g) granulated sugar in a food processor until chopped fine. Add 1 cup (113 g) powdered sugar, 2¼ cups (281 g) all-purpose flour, ½ cup (56 g) cornstarch, ½ tsp. cinnamon, ¾ tsp. finely grated lemon zest, and ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt pulse until combined well. Add 2¼ sticks (1 cup plus 2 Tbsp.; 254 g) cold unsalted butter, cut into pieces, and pulse until combined. Add 1 large whole egg plus 1 large egg yolk and pulse until dough just holds together. Divide dough into fourths and form into disks (dough will be sticky). Chill disks, wrapped in plastic wrap, at least 2 hours and up to 3 days.
2. 2
   Place rack in middle of oven; preheat oven to 325°.
3. 3
   Roll out 1 dough disk (keeping remaining disks chilled) between sheets of parchment paper into a ¼"-thick round (10–11" in diameter) and freeze between parchment on a tray until very firm, about 10 minutes. Roll out and freeze remaining 3 dough disks in same manner.
4. 4
   Remove top sheet of parchment from 1 round. With a 3½" fluted cookie cutter, cut out cookies; chill scraps. (If dough becomes too soft to work with at any time, freeze on parchment paper until very firm.) With a 1" fluted cookie cutter cut and lift out centers from half of the cookies.
5. 5
   Arrange whole cookies and cut-out cookies ½" apart on parchment-lined baking sheets and bake in batches in middle of oven 12–15 minutes, or until edges are pale golden. Cool cookies on baking sheets 5 minutes. (Cookies will continue to firm up as they cool.) With a spatula, carefully transfer cookies to wire racks to cool completely. Make more cookies with remaining 3 dough rounds and scraps in same manner.
6. 6
   On a work surface arrange whole cookies, bottoms down. Drop 1 tsp. from 1⅓ cups jam (such as apricot, strawberry, or raspberry), heated, strained, and cooled, on each cookie, spreading almost to edges. Dust tops of cut-out cookies with powdered sugar and then place one-by-one on top of jam-slicked cookies. Spoon some remaining jam into centers. Do Ahead: Cookies may be made 4 days ahead and chilled between layers of parchment or wax paper in an airtight container. Bring cookies to room temperature before serving.  Editor’s note: This linzer cookie recipe was first printed in the September 1996 issue of ‘Gourmet’ as ‘Strawberry and Apricot Linzertorte Hearts.’ Head this way for more of our best Valentine’s desserts →