Nutella Linzer Cookies

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour/meal, kosher salt, and ground cinnamon, and stir until evenly combined.
2. Mix the Wet Ingredients: In a stand mixer, cream together the butter and sugar. When the mixture is light and fluffy, add the vanilla extract, egg yolk, and zest. Beat for an additional 30 seconds or until combined.
3. Add the Dry Ingredients to the Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, pause to scrape down the sides, if you need to, and continue until they are combined.
4. Chill the Dough: Shape the dough into a disc about 1 inch thick. Using plastic wrap or beeswax wrap the dough and refrigerate for 30 minutes to 60 minutes or overnight, if making ahead.
5. Preheat Oven: Preheat the oven to 350°F and line a rimmed baking sheet with a silicone baking mat or parchment paper, and set aside.
6. Roll out Dough: Lightly flour a surface, like a pastry mat. Roll the dough out to 1/4-inch thickness. Using a Linzer cookie cutter set, cut 1/2 of the cookies with the "solid" shapes and half of them with the "window." If the dough gets soft, put the dough back in the fridge for a half-hour until it's easier to work with.
7. Bake: Bake the cookies for 12-15 minutes. Keep a close eye on the cookies because they will vary depending on the size or shape of the cookie cutter that you use.
8. Cool: When the cookies are done, allow them to cool on a wire rack.
9. Assemble the Sandwich Cookies: When the cookies are completely cool, start assembling the cookie sandwiches by putting a teaspoon of Nutella (or amount to taste) on the solid side of the cookie and putting the window side on top, gently pressing together (but not too much!). Repeat with the rest of the cookies, enjoy!