Filled with jam and sprinkled with powdered sugar, these gluten-free Christmas Linzer cookies will surely become a family-favourite.
Whisk together GF flour, almond flour, sugar and salt in a large mixing bowl. Add cubed butter, then use a pastry cutter (or fork or fingertips) to mix together until sandy in texture.
In a small bowl, gently beat the egg, then stir in the vanilla and lemon zest. Add to the flour mixture and gently knead until dough comes together (the warmth of your hands will soften the butter).
Divide dough into two rounds, wrap in plastic, then refrigerate for one hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Remove one dough portion from refrigerator and place on parchment paper that has been lightly dusted with flour. Dust the top of dough with a bit more flour, then place a second piece of parchment on top. Roll out evenly until about ¼" thick.
Using the full cookie cutter (for bottoms), cut out rounds. Gently transfer to baking sheet using an offset spatula. Bake for about 12 minutes, or until edges are slightly brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
Meanwhile, for the cookie tops, remove second dough portion from the refrigerator and repeat the steps using the cookie cutter with the cutout attachment. Bake for about 11 minutes (will likely be less than bottom portion), or until edges are slightly brown.
For dough scraps from both portions, gently form into ball, wrap in plastic, then refrigerate for about 10 minutes. Repeat baking process ensuring you have an equal number of tops and bottoms.
Spread about one teaspoon of jam on each cooled cookie base. Dust cookie tops lightly with sifted powdered sugar, then carefully place over bottoms.