Galletitas de Cebada Tostada y Mermelada

These jam-filled cookies from food stylist Mariana Velásquez’s new book, Colombiana, are inspired by linzer cookies, which are popular in the Colombian town of Tinjacá. This version gets a distinctive nutty depth from toasted barley flour, which is local to the region. Barley flour is widely available online, but you can substitute oat, sorghum, or millet flour in a pinch. Velásquez likes to sandwich her cookies with apricot or bitter orange jam, but any jam—from raspberry or strawberry to more tropical flavors like mango, uchuva (husk cherry), passion fruit, or guava—will work.