1. Place the berries and granulated sugar in a heavy bottomed pot, and bring to a boil, stirring to incorporate the sugar. Simmer for 5 to 10 minutes. Add the lemon juice and cook for another 5 minutes to thicken. The liquid should coat the back of a spoon. Strain through a fine mesh sieve into a bowl. Refrigerate until set. It’s fine if it’s not as thick as regular jam, but it should be able to puddle without running.

2. Beat room temperature butter with the powdered sugar until blended. Add the ground almonds, cinnamon and salt. Beat to combine. Beat in the egg yolks and then the Grand Marnier.

3. Using a wooden spoon, stir in the flour and baking soda and mix until evenly combined. Divide the dough in half and place each half on a sheet of plastic wrap. Wrap the dough well, and flatten slightly. Refrigerate at least 3 hours.

4. Prepare 3 to 4 baking sheets by lining with parchment paper.

5. Remove one of the chilled dough packages from the refrigerator, and roll out on a well floured surface until it is about 1/4 inch thick. Lightly flour the dough and rolling pin as necessary (and flip the dough, carefully, a few times to make sure that it doesn’t stick to the work surface).

6. Using a 2-inch cookie cutter, cut out as many rounds as you can from the dough, carefully transferring the cookies to the parchment lined baking sheet as you go. Leave about 1/2 inch between cookies. Gather any remaining dough, and rewrap and flatten and place back in the refrigerator. Place each cookie sheet into the fridge as it becomes full to chill the cut out cookies.

7. Repeat with the second piece of dough, but this time, you are making the tops. If you have a Linzer cookie cutter, put the center “bit” in, and start cutting, trying to get the same number as you did from the first dough. If you don’t have a Linzer cutter, then cut out the disks, and then use a smaller cutter of your choice to remove the center of the cookies. Gather up the left over dough, rewrap, and chill. Repeat with the dough scraps until you have no more remaining.

8. Chill the cut cookies for at least 30 minutes.

9. Preheat the oven to 350F. Place 2 cookie sheets in the oven at a time on the middle and lower racks. Bake for 5 minutes, and then rotate the pans and switch racks. Bake for another 5 minutes and check. The cookies should be a light golden brown.

10. Remove from oven, and allow to cool for 15 minutes on a wire rack.

11. To assemble cookies: Separate the tops (with the cutouts) from the bottoms, and lightly dust with powdered sugar.

12. Flip the bottoms so that the bottom side (the side that was against the parchment during baking) is up. Spoon on a 1/4 to a 1/2 teaspoon of jam. Immediately cover with a cookie top. Repeat with the remaining cookie top and bottoms. Let set at room temperature for a couple of hours to set.