Linzer Cookies

Directions

1. 1
   Position racks in the lower and upper third of the oven and preheat to 350.
2. 2
   Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes.
3. 3
   Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground.
4. 4
   (Don't overprocess or the mixture will turn into a paste.)
5. 5
   Turn off the oven.
6. 6
   Whisk the flour, cinnamon, cardamom and salt in a medium bowl.
7. 7
   Set aside.
8. 8
   Using a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy.
9. 9
   Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts.
10. 10
    Add the flour mixture, mixing just until incorporated (do not overmix).
11. 11
    Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick.
12. 12
    Repeat with the other piece of dough.
13. 13
    Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.
14. 14
    Preheat the oven to 350.
15. 15
    Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter.
16. 16
    Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps).
17. 17
    Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through.
18. 18
    Cool on wire racks.
19. 19
    Sift confectioners' sugar over the cookies.
20. 20
    Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.
21. 21
    Photograph by Allan Penn