Quick Almond Linzer Cookies for 32

Instructions:

1. Beat the softened butter and powdered sugar on medium-high speed until the mixture is light and fluffy (about 2-3 minutes).
2. Incorporate the egg yolk and almond extract, beating until the batter looks velvety and fully emulsified.
3. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. Gradually add the dry ingredients to the butter mixture on low speed until flour streaks disappear.
4. Divide the dough into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
5. Place one chilled disk between two sheets of parchment paper. Roll out to a consistent 1/8 inch (3mm) thickness.
6. Use a 2-inch cutter to punch out circles. Use a 1/2-inch cutter to create a hole in the center of half the circles (the tops).
7. Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until edges are barely golden.
8. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Warm the jam in a small saucepan or microwave for 15 seconds. Spread a thin layer of jam on the solid base cookies and press the window cookie on top.
10. Dust the tops with powdered sugar.