At a glance
You're making delicate, melt-in-your-mouth Linzer cookies with a buttery almond dough that needs plenty of chilling time upfront. The main thing to watch is keeping the dough cold while working with it, then cutting out shapes, baking until golden, and finally sandwiching them together with jam once they've cooled.
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Make the dough
Chill all the ingredients thoroughly, then work the dough together very quickly - ideally in a food processor so it doesn't warm up too much. Wrap it in plastic wrap and let it rest in the fridge for at least two hours, or ideally overnight.
For this step
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Cut out the shapes
Let the dough soften slightly before working with it. Roll it out on a lightly floured surface to about 5 mm thick. Cut out the shapes - solid bases and tops with a hole in the middle.
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Bake
Bake in an oven preheated to 170°C. Bake until golden, which will take about 10-13 minutes depending on the thickness of the dough and whether you're baking the solid shapes or the ones with a hole in the middle.