Instructions

• Soften the 250 g butter to room temperature. Beat the butter with the 120 g sugar until creamy, about 10 minutes.
• Add the 1 egg and continue mixing until the mixture is smooth. Stop the mixer.
• In a separate bowl, combine 300–350 g flour (start with 300 g), 150 g almond flour, 1 pinch of salt, and 1 sachet vanilla sugar.
• Spoon the dry ingredients over the butter mixture and fold in with a spoon until a soft dough forms. If the dough is too soft, incorporate more of the measured flour up to a total of 350 g.
• Wrap the dough in cling film and refrigerate for 2–3 hours, or until firm.
• Preheat the oven to 180°C (350°F). Line baking trays with baking paper.
• Divide the chilled dough into two pieces. Keep one piece refrigerated while you work with the other. Roll the working piece to about 0.3 cm (3 mm) thickness and cut out your shapes. For assembled (Linzer-style) cookies, cut a small center shape from half of the cutouts to make the top pieces.
• Place the cut cookies on the prepared trays, leaving space between them. Bake for 13–15 minutes, or until they are lightly browned at the edges. Transfer baked cookies to a cooling rack.
• Repeat step 7–8 with the remaining chilled dough. Allow all cookies to cool completely.
• Spread apricot or cranberry jam on the whole cookies (to taste) and sandwich each with a top cookie that has the center cut-out so the jam shows through.
• Place the filled cookies in a tin and leave in a cool place overnight to soften. The next day, if desired, dust lightly with a little sugar and serve.