Linzer Cookies

Heat oven to 325°F. Have ready a 3-inch and a 11/2-inch heart, star or round cookie cutter.

Process almonds and granulated sugar in a food processor using long pulses until finely ground. Add butter and salt; process until blended. Add flour; process until incorporated. Gather dough into a ball, divide in half and shape each half into a disk.

Roll 1 disk between 2 sheets of waxed paper (to prevent sticking) to 1/8 inch thick. Using the 3-inch cookie cutter, cut out 6 or 7 cookies, saving scraps. Using a thin metal spatula, place 1/2 inch apart on ungreased cookie sheet. Repeat with remaining dough until you have bottoms for 12 sandwich cookies.

Bake 25 minutes or until lightly browned. Let cool on pan on a wire rack 2 minutes before removing from pan to rack to cool completely.

Reroll scraps and cut out 12 more 3-inch cookies. Using the 11/2-inch cookie cutter, cut a “window” out of each, carefully removing cut-out center. Reroll scraps and cut as necessary. Bake as above.

To assemble: Stir confectioners’ sugar through a strainer into a bowl. Spread 2 teaspoons jam on top of each bottom cookie. Dip top of “window” cookies in confectioners’ sugar. Sandwich cookies with confectioners’ sugar on top.

Make Ahead: The cookies can be baked up to 3 weeks ahead. Store with plastic wrap between layers in an airtight container at room temperature. Spread with jam and assemble no more than 4 hours before serving.