INGREDIENTS

• 60g Unsalted Butter (Room Temperature)
• 40g Powdered Sugar
• 1 Egg Yolk
• ¼ Vanilla Extract
• 100g Cake Flour
• 20g Ground Almond
• 1g Salt
• 1g Cinnamon Powder (optional)
• Powdered Sugar for Rolling and Dusting
• Strawberry Jam
• 200g fresh or frozen strawberries
• 50g sugar
• ½ tbsp water
• ½ tbsp lemon juice

DIRECTIONS:

1. In a medium bowl combine flour with baking powder, ground almonds and salt.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Separate dough in half and pound into 6 inch disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
5. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
6. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
7. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
8. Gently sandwich cookies together and let stand for several hours before serving.For the Strawberry Jam

1. Add strawberries, sugar, lemon juice and water into a small saucepan.
2. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.
3. Remove from heat and let cool completely before using.