Two Cups Flour

Make the Cookie Dough
0 In a medium bowl, whisk together the all purpose flour, almond flour, peppercorns, ginger, and salt. Set aside.
2 In a large bowl with an electric hand mixer or in a stand mixer fitted with paddle attachment, beat together the softened butter and sugar until fluffy, about 2 minutes. 
3 Add in the egg yolks, orange zest and vanilla. Mix again to incorporate. Scrape bottom and sides of the bowl as needed.
4 Reduce mixer speed to low and spoon in 1/3 of the flour mixture. Mix until just combined.  Repeat with remaining flour, spooning in 1/3 at a time. Scrape bottom and sides of the bowl again as need to ensure everything is incorporated. Mix until a rough cookie dough is formed. DO NOT over mix the dough.
7 Divide cookie dough in half and shape each half into a disk with your hands. Wrap each disc in plastic wrap and refrigerate. Dough will need to chill and firm for a minimum of 2 hours or overnight. 
Bake Cookies
9 Preheat oven to 350F (180C) and line two cookie sheets or rimmed baking sheets with parchment paper. Double layer the parchment paper to prevent over browning.
10 Remove one disc of dough from the fridge and place on either a lightly floured surface or between to pieces of parchment paper.
11 Gently roll out the cookie dough between 1/8 inch and 1/4 inch thickness. The thicker cookies are less fragile and hold their shape better.
12 Make the bottom of the linzer cookie sandwiches first. Take your cookie cutter of choice and cut the dough. 
13 Any dough scraps can be re-packed into a disc and rolled out again. If the dough gets too soft, re-wrap in plastic wrap and chill until firmer.
14 Transfer cut-out cookie dough onto parchment lined baking pans. Space 1-2 inches apart. *If the dough has become too soft, option to chill cookies for 15-20 minutes before baking to prevent losing their shape in the oven.
15 Bake the solid cookies on the middle rack of the oven for 8-9 minutes or until edges start to slightly golden. 
16 Remove baking pans and place on wire cooling racks. Allow cookies to cool on the cookie pan before transferring to a wire rack or decorating surface.
18 Make the top cookies next. Repeat rolling out and cutting with second half of the cookie dough. To make the tops of the cookie sandwiches, be sure to use a smaller cookie cutter of choice to carefully cut out the center of each cookie.
19 Transfer the top cookies to lined baking pans. Space 1-2 inches apart. These may bake faster than the solid cookies and closer to 6-7 minutes or until edges start to slightly golden.
20 Remove baking pans and place on wire cooling racks. Allow cookies to cool on the cookie pan.
17 Carefully transfer cookies with an offset or flat spatula onto a flat surface for assembly.
Assemble Cookies
22 Once the top cookies (the ones with holes) are cooled, set them on a piece of parchment paper to decorate. 
24 Cover half of the cookie with a piece of cut-out paper and dust the exposed cookie with powdered sugar through a small wire sieve. 
25 Line up the bottom cookies (the ones without holes) and spread a 3/4 teaspoon dollup of apricot jam on each cookie. Spread the jam carefully to the edges of the cookie. *A little more jam can also be added to where the hole will be. 
23 Gently place a powdered sugar cookie top on each of the bottom cookies. Careful to avoid pressing to hard with the top cookie. 
26 Add the chopped pistachios by painting a thin layer of maple syrup on the part of the top cookie that doesn't have powdered sugar. 
28 Pour maple syrup into a small bowl. Take a pastry brush and dip it into the maple syrup. Lightly coat the exposed cookie top with maple syrup, then sprinkle the pistachio crumbs onto the syrup to stick.
27 *Adding the nuts to the top cookie can also be done before making the sandwich just after the powdered sugar step. This will prevent any pistachio pieces from going into the jam. I just find it easier to do last.
29 Eat and enjoy you beautiful linzer cookies! The flavors only get better the next day if you have any left.