Place the butter in a large bowl and beat until fluffy and a slightly lighter shade of yellow. Add the sugar and beat once more until smooth. Add the egg yolks and beat once again until smooth.
1 cup unsalted butter, 1 cup powdered sugar, 2 large egg yolks
To the mixture add the freeze-dried apples, vanilla, cinnamon, ginger, salt, and cloves. Beat until smooth.
36g (1.3 oz) freeze-dried apples, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp salt, ⅛ tsp ground cloves
Add the almond and all-purpose flour to the bowl and mix on low. Once a crumbly dough forms slowly stream in the cream. Mix until the dough comes together.
2½ cups all-purpose flour, 1 cup almond flour, ¼ cup heavy cream
Gather the dough into a ball and cut it in half. Press each half into discs and wrap. Chill the dough in the fridge for one hour or for up to two days.**
Once the chilling time is up, roll one-half of the dough out to 1/8 of an inch thick. Cut the dough out with the bottom cutter of a Linzer cookie cutter set. Arrange the cookies on a baking sheet lined with a silicone mat or parchment paper. Chill for 30 minutes prior to baking.
While the cut cookies are chilling, preheat the oven to 350°F and roll out the second half of the dough. Cut the dough using the top Linzer cookie cutter *** Arrange the cookies on a baking sheet and once you've transferred the first half of the cookies to the oven, chill the second half.
Bake both sets of cookies for 15 minutes or until golden. Let cool on the baking sheet for 10 minutes prior to transferring to a cooling wrack. Let cool completely.