In a food processor combine almonds and flour. Process until the almonds are made into powder and the two ingredients are completely blended. Transfer to a bowl and add salt and cinnamon. Stir and set aside.
In a bowl with an electric mixer cream together butter and sugar until fluffy. Gradually add yolks and vanilla and beat for 1-2 more minutes, until smooth. Little by little add the dry ingredients. Mix gently with a wooden spoon until a soft dough forms.
Let the dough stay in the fridge for 30-60 minutes covered with cling film.
Preheat oven to 360 degrees F/ 180 degrees C. Line two large baking tins with parchment paper.
Use round cutters to cut the cookies. Use another smaller cutter of any shape (round, heart or star, for instance) to cut a small hole inside half of the cookies.
Bake for about 10 minutes, until the edges start becoming golden brown but the tops are still light. Be careful not to overtake them because they can become all brown in seconds.
Let them cool until room temperature before sandwiching them with some cranberry jam. Let rest for 4-6 hours or overnight, before serving them.
Serve the cookies sprinkled generously with powdered sugar.
Store in an airtight container in the fridge for up to five days.
Instead of roasted almond you can use the same quantity of almond meal and sift it together with the flour.
If the cookies become brown by a chance, they are still tasty and are good to be consumed. When sprinkled with powdered sugar they will also look better.
You can use any red jam, if you don’t have the one from cranberries.
Ideally sprinkle the cookies with powdered sugar just before serving them. However you can sprinkle the whole batch and store them in the fridge afterwards. The sugar will not melt if they are kept in a closed container.
If you want to store the Linzer Cookies longer, don’t assemble them immediately but 1 day before serving them.