In a medium bowl, whisk together all-purpose flour, almond flour, and salt. Set aside.
Using a stand mixer or a large bowl and a hand mixer, cream together butter and sugar until fluffy and light in color. Add the egg and mix well again. Finally add the almond extract and mix until combined.
Add the dry ingredients to the butter mixture and mix until just combined.
Refrigerate the dough for 1-2 hours. Line your baking sheets with parchment paper.
On a floured surface with a floured rolling pin, roll out the dough to about ⅛ inch thick. These cookies are very thin because they are going to be sandwiched together. Cut all of the cookies into the same shape. Place the cut cookies onto the prepared baking sheet. Cut the centers of half of the cookies out. Refrigerate the cut cookies for 1-2 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Wait to remove the cookies from the refrigerator until the oven is preheated.
Bake for 8-10 minutes until the edges just begin to brown. Let cool completely on the baking sheet before removing with a metal spatula. Metal spatulas are thinner than silicone and you will have better results using one for these cookies.
Sift powdered sugar over the halves of the cookies that have the center cut out and spread jam on the other halves. Place them together.
If you'd like to add a decoration to the cookie, you can use sprinkles that are shaped like holly berries. You can also use a mixture of powdered sugar, food coloring, and a dash of water to frost holly berries onto the cookies.
These cookies are best enjoyed within a day of making them but will last for a second day as well before they begin to get soggy.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/almond-linzer-cookies/