These cookies can be traced all the way back to the year 1653, in Linz, Austria. Traditionally they were made from dough consisting of ground almonds, lemon zest and a dash of cinnamon. The fragrant dough was made into a lattice-topped torte, with sweet black currant jam sandwiched between two layers. Later someone, most likely in a hurry, thought to bake the same ingredients into a cookie. They rolled the dough thin, stamped it out with a round cutter, baked them, filled them with jam and dusted the top with confectioners’ sugar. The top cookie had a hole in it to allow the jam to seductively poke through, also known as the Linzer Eye.