Rolling a woven doily over cookie dough leaves an impression which, after baking and glazing with a simple green frosting, looks like the fluffy pine needles of a holiday wreath. A paper doily doesn’t provide enough of an indentation, so using a woven doily is a must—plus it can be washed and used year after year! Tart raspberry jam pairs well with the almond Linzer cookie, but feel free to mix it up with your favorite flavor.
Whisk together the all-purpose flour, almond flour, cinnamon, baking powder and salt in a medium bowl. Set aside.
Beat the butter, granulated sugar and orange zest together in on medium-high speed in a stand mixer fitted with a paddle attachment until light and fluffy. Add the egg and vanilla and mix on low until just combined. Add the dry ingredients and mix on low until fully combined. Divide the dough in half and wrap each piece in plastic and refrigerate for at least 2 hours and up to a day ahead.
Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper or silicone baking mats.
Lightly flour a clean work surface and roll out one half of the dough until it is roughly 1/4-inch thick. Place a clean woven cloth doily over top of the dough (or multiple doilies, if they are smaller) and gently press down with the rolling pin to adhere the doily to the dough. Roll out the dough with the doily until it is closer to 1/8-inch thick. Carefully peel off the doily, leaving behind an impression. If the dough sticks to the counter, use a bench scraper or large offset spatula to gently release it, keeping the impression of the doily intact.
Cut out circles from the dough with a 2 1/2-inch fluted round cutter. Cut out the center of the circles with a 1-inch fluted round cutter to create wreath shapes. Use an offset spatula to transfer the wreaths to the prepared sheet pans, spacing them 2 inches apart. Freeze until firm, about 15 minutes. Bake until golden brown around the very edges, 10 to 12 minutes.
Gather the scraps and roll them out again and repeat imprinting the dough with the doily, refrigerating the dough if it gets too soft.
Roll out the second half of the dough but do not imprint with the doily (this will be the bottom half of the cookie); punch out wreaths with the fluted cutters and continue to freeze and bake, rolling out the scraps again.
Cool the cookies on the tray for 10 minutes before transferring to a rack to cool completely.
Transfer the raspberry jam to a small piping bag and snip off the end. Pipe a ring of jam around each of the flat cookies, and then sandwich them with the textured cookies on top. Whisk together the confectioners’ sugar, 3 tablespoons of water and 1 drop green gel food coloring. Adjust the color as desired. Use a pastry brush to spread the glaze over the tops of the cookies, then immediately place a red candy bow on each cookie. Let dry, about 30 minutes.
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