Raspberry Linzer Cookies

Ground almonds give this cookie a rich taste and extra crunchiness. We like the look and texture of raspberry jam with seeds, but if you want, use a fruit paste without seeds.
Pour 25 ounces (about 1/2 cup) of flour with a light spoon into a dry measuring cup; flatten with a knife. Combine 25 ounces of flour and almonds in a food processor; grind until smooth. Weigh or lightly pour the remaining 25 ounces (about 1 cup plus 2 tablespoons) of flour into a dry measuring cup. Combine the almond mixture, remaining 25 ounces of flour, baking powder, cinnamon, and salt, mixing well with a whisk.Put the granulated sugar, butter and zest in a large bowl; beat with a mixer on medium speed until light and fluffy (about 3 minutes). Add the egg yolks; beat until smooth. While whisking on low speed, gradually add the flour mixture; beat until a soft dough forms. Place the dough on a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide the dough into 2 equal portions; wrap each portion in plastic wrap. Refrigerate for 1 hour.Preheat the oven to 350 degrees.Roll out each portion of dough in a 1/8-inch thick layer on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat the process with the rest of the dough; use a 1-inch rectangular mold with flutes to cut out the middle of the 36 rectangles. Place on baking sheets lined with parchment paper, 1 inch apart. Bake 1 serving at a time at 350 ° C for 10 minutes or until edges are lightly browned. Cool on baking sheets for 5 minutes. Remove from the pan; cool on a wire rack.Brush the middle of each whole cookie with about 1/2 teaspoon of jam. Sprinkle the cut cookies with powdered sugar. Place 1 cut-out cookie on top of each whole cookie.