cut-out almond sugar cookies
In a large bowl, mix the butter and sugar until creamy.
Add the egg, vanilla and almond extract and mix until well combined.
In another bowl, whisk together the all-purpose flour, almond flour, salt and cardamom. Add the dry ingredients to the wet ingredients. Mix until the dough comes together.
Shape the cookie dough into a ball and then divide the dough in two. Shape each half into a disk and then cover with plastic wrap. Chill the dough for 45 minutes before rolling out to ensure clean, sharp cookie edges.
Preheat the oven to 350 degrees F.
Roll half of the dough out on a floured surface to about 1/3 of an inch thickness. To prevent the dough from sticking to the rolling pin, use plastic wrap to cover the dough before rolling. You can reroll the scraps.
Cut out the cookies with your desired cookie cutters and place them on a lined cookie sheet spaced at least one inch apart. Dip the cookie cutters into flour to ensure that the dough won't stick and the cookies keep their shape.
Bake for 9 to 12 minutes at 350 degrees F or until the edges of the cookies are a very light golden brown. The cook time will depend on the thickness and size of the cookies.
Allow the cookies to cool before filling them with jam. Allow the jam to set for an hour before storing the cookies for best results.