Ingredients

• All-purpose flour - 2 ½ cups
• Ground almonds - 1 cup
• Unsalted butter - 1 cup (2 sticks)
• Granulated sugar - ¾ cup
• Egg yolk - 1
• Vanilla extract - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Salt - ½ teaspoon
• Raspberry jam - ¾ cup
• Powdered sugar - for dusting

Instructions

1. 1.

   Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.

2. 2.

   In a bowl, whisk together flour, ground almonds, cinnamon, and salt.

3. 3.

   In another bowl, cream butter and granulated sugar until light and fluffy.

4. 4.

   Beat in the egg yolk and vanilla extract until well combined.

5. 5.

   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

6. 6.

   Divide the dough in half, wrap in plastic wrap, and chill for 30 minutes.

7. 7.

   Roll out one portion of dough on a floured surface to about 1/8-inch thickness.

8. 8.

   Cut out cookies using a round cutter. Use a smaller cutter to cut out centers from half of the cookies.

9. 9.

   Place cookies on prepared baking sheets and bake for 10-12 minutes until lightly golden. Cool on wire racks.

10. 10.

    Spread a layer of raspberry jam on the whole cookies and top with the cut-out cookies.

11. 11.

    Dust the tops with powdered sugar before serving.

Nutritional Facts