Linzer Cookies

Beat the softened butter with powdered sugar, then add the vanilla sugar and citrus zest until the mixture changes color and becomes fluffy.

Add the egg and beat until fully incorporated.

Add both the all-purpose flour and almond flour, mixing on low speed just until combined.

Roll the dough out between two sheets of heavy-duty plastic wrap to a thickness of 5-7 mm, place on a tray, and chill in the refrigerator for 2-4 hours.

Preheat your oven to 175°C (350°F) in conventional top-and-bottom heat mode, or 165°C (330°F) if using convection.

Line low-rimmed baking sheets with parchment paper.

Roll out the chilled dough to a 3 mm thickness, and cut out matching pairs of shapes (solid bases and top cookies with a cutout 'window').

Bake for 7-9 minutes, removing them before the cookies start to brown. Cool completely on a wire rack.