Place the raspberry jam in a small saucepan over medium-low heat. Gently simmer, stirring frequently, until reduced by about one-third and noticeably thicker. This usually takes 8–12 minutes. Transfer the reduced jam to a bowl and allow it to cool completely before using. (This step is essential to prevent the cookies from becoming soggy.)

Preheat the oven to 350°F. Spread the almond flour evenly on a parchment-lined baking sheet. Bake for 5–7 minutes, stirring once halfway through, until lightly golden and fragrant. Remove from the oven and let cool completely before mixing into the dough.

In a medium mixing bowl, whisk together the all-purpose flour, salt, and cooled toasted almond flour. Set aside.

In the bowl of a stand mixer (or using a hand mixer), combine the chilled butter pieces and confectioners’ sugar. Mix on medium speed just until the mixture resembles coarse, sandy crumbs. Do not overmix or cream until fluffy - this texture is key for classic Linzer cookies.

Add the egg yolk, heavy cream, vanilla extract, and almond extract to the butter mixture. Mix just until incorporated

Add the dry ingredients to the mixer and blend on low speed until the dough forms soft clumps. Stop mixing as soon as the dough comes together. Gently press the dough into a cohesive mass by hand if needed.

Cover the dough and let it rest at room temperature for 30 minutes to allow the flour to fully hydrate.

Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 min- 1hr. Chilling is essential for clean cuts and preventing excess spreading.

Preheat the oven to 350°F and line baking sheets with parchment paper.

Roll the chilled dough between parchment sheets to a thickness of 1/8 inch. Cut solid rounds for the cookie bottoms. For the tops, cut the same size rounds and then cut decorative centers (circles, hearts, or stars).

Transfer the cookies to prepared baking sheets, spacing them slightly apart. Bake for 10–12 minutes, or until the edges are set and just beginning to turn golden.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dust the cut-out cookie tops generously with confectioners’ sugar.

Spread a thin, even layer of the cooled reduced jam onto the flat side of the cookie bottoms, do not go all the way to the edge. Place the dusted tops over the jam and gently press to sandwich.