1-First Step: Preparation Begin by gathering all ingredients and equipment. You’ll need a mixer (hand or stand), parchment paper, baking sheets, rolling pin, and Linzer cookie cutters with the center insert for the window design. Soften your butter to room temperature for easy creaming. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Having everything ready before starting will make the process smooth and efficient. This preparation phase typically takes about 10-15 minutes.

2-Second Step: Creaming the Base In your mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This process incorporates air into the dough, creating a lighter texture in the finished cookies. Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl to ensure even mixing. The mixture should appear smooth and creamy with a pale yellow color. For vegan versions, follow your plant-based butter manufacturer’s recommended creaming time, as alternative butters may behave differently.

3-Third Step: Adding Dry Ingredients In a separate bowl, whisk together the flour, almond flour, and salt until well combined. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just incorporated. Be careful not to overmix, as this can develop gluten and make the cookies tough rather than tender. The dough should form a ball and pull away from the sides of the bowl. If it seems too crumbly, add 1 teaspoon of milk (or plant-based milk) to help it come together. For gluten-free versions, follow the same process but note that the dough may feel slightly different in texture.

4-Fourth Step: Chilling the Dough Divide the dough in half and form each portion into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This chilling period is crucial as it allows the dough to rest, making it easier to roll and cut without losing shape during baking. Chilled dough also results in cookies with better texture and more defined edges. If you’re short on time, you can chill for a minimum of 30 minutes, though the full hour produces the best results. The dough can be refrigerated overnight for even more convenience.

5-Fifth Step: Rolling and Cutting Remove one disc of dough from the refrigerator and let it soften slightly for 5-10 minutes. On a lightly floured surface, roll the dough to approximately 1/4-inch thickness. Using your Linzer cookie cutter set, cut out solid cookies from half the dough and windowed cookies from the other half. If you don’t have Linzer cutters, use any cookie cutter for the bottom and cut a small circle or shape from the center of half the cookies with a smaller cutter. Re-roll scraps only once to avoid overworking the dough. For best results, dip your cutters in flour periodically to prevent sticking.

6-Sixth Step: Baking Place cut cookies 1 inch apart on the prepared baking sheets. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are just beginning to turn light golden. The centers should still appear slightly soft as they will continue to set as they cool. Rotate the baking sheets halfway through baking to ensure even cooking. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This cooling period helps them firm up and prevents breaking when handled.

7-Final Step: Assembly and Finishing Once completely cooled, spread approximately 1 teaspoon of Nutella on the solid cookie bottoms. Gently place a windowed cookie on top, pressing lightly to spread the filling to the edges. The Nutella should be visible through the cutout window. Just before serving, dust the tops generously with powdered sugar using a sieve or sifter for even coverage. These sandwich cookies are best assembled shortly before serving to maintain crispness. The assembled cookies can be stored, but the powdered sugar should be added just before serving for the most attractive presentation.