Linzer Tarts Recipe : A Timeless Austrian Delight

Preparing the Dough:

1. Sift together all-purpose flour, almond flour, ground cinnamon, ground cloves, and salt in a large mixing bowl.
   Mark as complete
2. In a separate bowl, cream unsalted butter and granulated sugar until light and fluffy.
   Mark as complete
3. Add egg yolk, vanilla extract, and lemon zest to the butter mixture and mix until fully incorporated.
   Mark as complete
4. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
   Mark as complete

Chilling the Dough:

1. Divide the dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
   Mark as complete

Rolling and Cutting the Dough:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
   Mark as complete
2. On a floured surface, roll out one disk of dough to 1/8 inch thickness.
   Mark as complete
3. Use a round cookie cutter (about 2 1/2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.
   Mark as complete
4. Roll out the second disk of dough and cut out cookies with a smaller cutter (about 1 inch in diameter) to create windowpane tops for half of the cookies.
   Mark as complete

Baking the Cookies:

1. Bake the cookies in the preheated oven for 10-12 minutes or until lightly golden around the edges.
   Mark as complete
2. Transfer the baked cookies to a wire rack to cool completely.
   Mark as complete

Assembling the Linzer Tarts:

1. Spread a thin layer of raspberry jam on the flat side of each solid cookie.
   Mark as complete
2. Dust the windowpane cookies with powdered sugar and place them on top of the jam-covered cookies to sandwich them together.
   Mark as complete
3. Press gently to adhere the cookies and allow them to set for about 30 minutes before serving.
   Mark as complete