Finely grind crispy almonds* in a food processor with the blade attachment.
Set aside. Cream butter until fluffy and pale yellow.
Add Rapadura and continue beating until combined.
Add egg yolks, lemon zest, and extracts, and combine.
In a separate bowl, sift flour, cinnamon, and salt together.
Sprouted flour can result in a crumbly dough, so take care when handling.
Add flour mixture and ground almonds to butter mixture.
Turn dough out onto waxed paper and refrigerate until chilled (1 hour or overnight).
Preheat oven to 350 degrees Fahrenheit.
Roll dough out to about 1/4-inch thick.
Using round or heart-shaped cookie cutters, cut out the cookies. If you do not have 2 different sizes of heart shaped cookie cutters, linzer cookie cutters are available. In 1/2 of the cookies, use a smaller size cutter to cut out a hole in the center.
Using a thin spatula, carefully transfer cookies to lightly greased baking sheets.
Bake just until firm to the touch (about 10 to 12 minutes).
Transfer cookies to wire racks to cool.
Assemble when thoroughly cooled by spreading a very thin layer of jam on each solid cookie.
Fill with jam just before serving as the jam will cause the cookies to soften.
Finally, top each with a cut out cookie and serve.
Gut-Friendly Linzer Cookies https://traditionalcookingschool.com/celebrations/linzer-cookies-sweets-for-your-sweetie/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Gut-Friendly+Linzer+Cookies+%7BSweets+For+Your+Sweetie%7D