Orange Marmalade Linzer Tarts

Directions

• In a food processor, combine 1/2 cup flour and almonds; cover and pulse until almonds are finely ground. Add baking powder, salt and remaining flour; cover and process just until combined.
• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks, extract and lemon zest. Gradually add almond mixture to creamed mixture and mix well.
• Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap and refrigerate 1 hour.
• Preheat oven to 350°. On a floured surface, roll out one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half the cookies. Place solid and cutout cookies 1 in. apart on greased baking sheets.
• Bake 6-8 minutes or until edges are lightly browned. Cool 5 minutes before removing to wire racks to cool completely. Repeat with remaining dough.
• Spread 1 teaspoon marmalade on bottoms of solid cookies. Sprinkle cutout cookies with confectioners' sugar; place on top of marmalade. Store in an airtight container.