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Beautiful Linzer cookies with a jam-filled window and buttery, almond-flavored dough are an elegant family holiday tradition. These delicate, dusted cookies are a stunning addition to any cookie platter.
Cream the unsalted butter and granulated sugar together in a mixing bowl until pale and fluffy, about 3 minutes on medium speed.
Add the egg yolk, vanilla extract, and almond extract, then continue mixing on low speed until fully combined.
Sift together the all-purpose flour, almond flour, and salt; add gradually to the wet mixture, mixing just until a soft dough forms.
Divide the dough in half, shape into discs, wrap with plastic, and chill for at least 1 hour to ensure proper handling and texture.
Roll out the chilled dough to 1/8 inch thickness on a lightly floured surface, then cut half the cookies with whole rounds and half with window-shaped centers.
Bake the cookies at 350°F (175°C) for 10–12 minutes, checking for a light golden edge and avoiding overbrowning; cool completely before assembling.
Spread a thin layer of raspberry jam on the flat side of each base cookie, gently press a windowed cookie on top, and dust with powdered sugar just before serving.
