Ingredients

• All-purpose flour - 2 cups
• Ground almonds - 1 cup
• Unsalted butter - 1 cup
• Granulated sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Egg yolk - 1
• Lemon zest - 1 teaspoon
• Salt - ¼ teaspoon
• Raspberry jam - ½ cup
• Powdered sugar - For dusting

Instructions

1. 1.

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

2. 2.

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

3. 3.

   Add egg yolk, vanilla extract, and lemon zest to the butter mixture, and blend well.

4. 4.

   Gradually add the flour mixture to the wet ingredients and mix until a dough forms.

5. 5.

   Divide the dough into two discs, wrap in plastic, and refrigerate for 1 hour.

6. 6.

   Preheat the oven to 180°C (350°F).

7. 7.

   Roll out one dough disc on a floured surface to about 1/8 inch thick.

8. 8.

   Cut out cookies using a round cutter and place them on a baking sheet.

9. 9.

   Roll out the second dough disc, cut out cookies, and use a smaller cutter to make a window in the center of each.

10. 10.

    Bake all cookies for 10-12 minutes or until edges are lightly golden, then cool on a wire rack.

11. 11.

    Spread a small amount of raspberry jam on the bottom half of the cookies.

12. 12.

    Place the cookies with windows on top of the jam-covered halves.

13. 13.

    Dust with powdered sugar before serving.

Nutritional Facts