• In the bowl of a stand mixer fitted with a paddle attachment, add the butter and cane sugar.

  Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.
• Next, add the vanilla extract, almond extract, lemon zest, and egg.

  Mix on low speed just until combined.
• Combine the flour, almond flour, and salt in a bowl and whisk to combine.

  Now add the flour mixture to the bowl of the stand mixer and mix on low speed for 1 minute or until the flour has been absorbed by the butter.

  Scrape down the sides and mix one more time for 5-10 seconds.

Chill the dough

• Turn the dough out of the mixing bowl onto plastic wrap. Flatten the dough into a 1-inch thick disk and wrap tightly.

  Chill the dough in the fridge for 30-60 minutes or more.
• Preheat the oven to 350℉ and line a large baking sheet with parchment paper.

  Flour a work surface and divide the dough in half.

  **Half of the dough will be the bottom cookies and the other half will be the top of the cookies, which has a cutout.**

  Roll out the dough using a rolling pin until the dough is about ¼-inch in thickness.
• Cut the dough using liner cookie cutters - half of them solid, half of the cookies with cutouts.

  If the dough gets too warm place it back in the fridge for a few minutes to firm up.
• Bake the cookies for 11-13 minutes, or until light golden brown on the edges.

  Adjust the cooking time according to the size of your cookies. Do not overbake.
• After baking, transfer to a cooling rack.

  After cooling, place the cut out cookies (the top of the sandwich) back onto the baking sheet and dust powdered sugar over the tops.
• Next, dollop a small teaspoon full of your jam in the middle of the solid bottom cookies.

  Then place the top cut -out cookie that has been dusted with powdered sugar on top to form a linzer cookie.

  Repeat and enjoy within 3 days for best flavor and texture.