Prepare the Dough:

In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 2-3 minutes. Add the egg yolks, vanilla extract, and lemon zest, and beat until combined.

Mix the Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, almond flour, salt, cinnamon, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. You may need to finish mixing by hand.

Chill the Dough:

Divide the dough into two portions and shape each into a disc. Wrap the discs in plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling the dough will make it easier to roll out and help maintain its shape while baking.

Roll Out the Dough:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/8 inch thick. Use a round cookie cutter to cut out cookies. For half of the cookies, use a cookie cutter with a smaller shape (such as a heart or circle) to cut a hole in the center.

Bake the Cookies:

Place the cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.

Assemble the Cookies:

Once the cookies have cooled, spread a thin layer of raspberry jam on the bottom of each full cookie. Place the cookies with the cut-out centers on top, gently pressing them together. The jam should peek through the cut-out shape.

Dust with Powdered Sugar:

Use a fine sieve to dust the top of the cookies with powdered sugar for a festive touch.

Serve and Enjoy:

Your Linzer cookies are now ready to enjoy! Serve them on a platter, share with loved ones, or package them up as a sweet gift.