Ingredients:

  • 2 cups all-purpose flour
  • 1 cup ground almonds (or almond meal)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup raspberry jam (or preferred fruit jam)
  • 1/2 cup powdered sugar (for dusting)

Instructions:

  1. In a bowl, whisk together flour, ground almonds, baking powder, and salt.
  2. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and lemon zest (if using).
  4. Gradually combine the dry ingredients with the wet to form a dough.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat the oven to 350°F (175°C).
  7. On a floured surface, roll out the chilled dough to about 1/8 inch thick.
  8. Cut out shapes with cookie cutters (half of the cookies should have a cut-out center).
  9. Place on a baking sheet lined with parchment paper.
  10. Bake for 12-15 minutes until lightly golden.
  11. Let them sit on the sheet for a few minutes, then transfer to a cooling rack.
  12. Spread a layer of raspberry jam on the bottom of the plain cookie.
  13. Top with the cut-out cookie and lightly dust with powdered sugar.