Carefully place the sugared cookies over top of the cookies with jam. Place the cookies with cut-outs on a sheet tray and sift powdered sugar over top.
Step 8 Top the whole cookies with 1-2 teaspoons of jam and spread all over the center of the cookies. Let cool for 5 minutes on the sheet pans before transferring to a cooling rack to cool completely. Bake for 9-11 minutes, just until the edges of the cookies are lightly golden. (You can add this dough to the re-roll pile, or bake off little mini cookies). Step 7 Cut small shapes from the centers of one-half of the cookies. Repeat with the remaining sheet of dough and any remaining, chilled dough scraps. Gather up any remaining scraps, wrap with plastic wrap and place in the refrigerator for 15 minutes. Place the cookies on large baking sheets lined with parchment paper, about 1-inch apart. Roll into a large, thin sheet (between 1/16 - 1/8-inch thick.) Using a circle or shaped cutter (about 2 ½” wide), cut shapes from the dough. Step 6 Flour a surface very well and place one disc of dough on top (leave the other disc wrapped in plastic wrap). Step 5 Preheat the oven to 350 degrees. The dough should still feel cold and slightly firm but soft enough to leave the imprint of your fingers. Step 4 Remove the dough from the refrigerator and let sit at room temperature for about 30 minutes. Wrap each tightly with plastic wrap and refrigerate for 1 hour until firm (or up to 2 days). Step 3 Divide the dough into 2 portions and pat into 2 discs, about 1” thick. Scrape the bottom and sides of the bowl as needed. Add the flour mixture in 3-4 batches, mixing on low to combine completely in between each addition. Add the egg, vanilla extract and lemon zest and mix well to combine. With a hand mixer (or stand mixer with a paddle attachment), beat until creamy and light, 2-3 minutes. Step 2 Place the softened butter and sugar in a medium bowl (or the bowl of a stand mixer). 
Step 1 In a medium bowl, whisk to combine the almond flour, all-purpose flour, and ground cinnamon. Other fruit fillings like apricot or cherry would also work well. You can certainly find a currant jam in the stores, though many recipes call for a red raspberry preserve or jam filling. 
Traditionally, an Austrian Linzer cookie use a black currant jam for the filling. Any more and it'll pick up too much flour from the surface, overdevelop gluten, and turn out tough. The dough can be made up to two days ahead of time and stored, well-wrapped, in the fridge. How long can Linzer dough be refrigerated?
Linzer cookies are typically filled with fruit preserves or jam filling. In addition to common cookie dough ingredients such as flour, butter, sugar, egg and vanilla, Linzer cookie dough includes almond flour, which lends to its delicate and sandy crumb. For optimal texture, hold on assembling the cookies with jam until the day you plan to serve them. Linzer cookies can be baked up to five days in advance and should be stored in an airtight container in the refrigerator. (And if you know any extreme Linzer enthusiasts, consider this Giant Linzer Cookie as a birthday cake-alternative!) With a touch of cinnamon and lemon zest, these Linzer cookies are buttery, delicate, and decidedly not too sweet. Linzer cookies are always an obvious choice during holiday cookie season, but these classic beauties deserve the spotlight year-round.
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