In a small bowl, whisk together flaxseed with warm water. Add vanilla extract. Set aside to thicken.
In a medium bowl, whisk together all-purpose flour, almond flour, hazelnut flour, sea salt, cinnamon, and cloves.
In a large bowl, beat the plant-based butter and cane sugar with a hand mixer for approximately 3 to 4 minutes, until fluffy and light. Add the flaxseed mixture. Beat until combined. Add dry ingredients and continue to beat until mixed. Do not overbeat. If needed, add a tablespoon of water at a time to bring the dough together.
Separate the dough into two halves. Shape each half into a flattened round shape, using plastic wrap. Remove the plastic wrap, and place each flattened round between 2 sheets of parchment paper. Roll the dough with a rolling pin to approximately ⅛-inch thickness. Place each rolled out dough with the parchment onto a rimmed baking sheet and place in the fridge for 2 hours to chill.
While the dough is chilling, preheat the oven to 375 F. Line 2 baking sheets with non-stick silicone baking mats or parchment paper. When the dough is ready, peel away the top sheet of parchment paper and use a floured Linzer cookie cutter to cut out the shapes. Use the smaller cookie press with the design of your choice to make cutouts in the middle of half of the cookies.
Place cookies on a baking sheet lined with parchment paper or silicone mat approximately 1-inch apart. Bake 7 to 9 minutes, until starting to change to a golden color. Remove from oven and let cool.
In a small microwaveable safe bowl, stir the Amaretto into the apricot preserves and microwave on low for approximately 30 seconds. Spread approximately 1 teaspoon of preserves in the middle of the cookies. For the cookies with cutouts, sprinkle the icing sugar on first with a small sieve. Then place them on top of the cookies with preserves, making a cookie sandwich. Serve.
Notes
Chill any leftover dough in plastic wrap for 30 minutes before rolling it out to make more cookies.
You can experiment with different flavors of jam; instead of Amaretto, you can try rum or raspberry liqueur. Or, use water or fruit juice instead.
Storage: These cookies are best eaten the day that they are made. Store any leftover cookies in an airtight container, separating each layer by a sheet of parchment paper so that they do not stick together. Assembled cookies can be stored in the fridge for up to 3 days These cookies will become softer as they absorb moisture from the jam. Unfilled cookies can be stored at room temperature for up to 7 days.