In a food processor, pulse the almonds, until they are finely ground. Add the flour, Monkfruit, and salt. Open the teabags and pour in the ground leaves (or ground loose leaf tea). Pulse a couple of times to combine well.
Add the cubed butter, vanilla, and bergamot oil (if using), and pulse until the mixture is crumbly.
Remove the dough, and knead until it comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 325°F, and line baking sheets with parchment paper or silicone mats.
Roll the dough to ⅛-inch thickness between two sheets of plastic wrap or parchment paper. Use the linzer cookie cutter to cut dough in circular shapes. Using the Linzer cookie cutter for the inner shapes, cut centers from half of the cookies. Place the cut cookies carefully on the pre-lined pans.
Bake until golden brown, 13 to 15 minutes and let cool completely.
Sprinkle the cookies with cutouts with confectioners’ sugar and spread 1-2 teaspoons of the Earl Grey Jelly on the flat side of all solid cookies.
To mount, place the cookies with cutouts, flat side down, on top of the filling.