Tender almond cookies jam sandwich

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour

02 - 1 cup finely ground blanched almonds (almond flour)

03 - 1/2 teaspoon ground cinnamon

04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened

06 - 2/3 cup powdered sugar

07 - 1 large egg yolk

08 - 1 teaspoon pure vanilla extract

09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup seedless raspberry jam

11 - 1/4 cup powdered sugar, for dusting

# How-To Steps:

01 - Whisk together all-purpose flour, almond flour, ground cinnamon, and salt in a medium bowl. Set aside.

02 - Beat the softened unsalted butter and powdered sugar in a large bowl until light and creamy.

03 - Add the egg yolk, vanilla extract, and grated lemon zest; beat until fully combined.

04 - Gradually add the dry ingredients, mixing just until a cohesive dough forms.

05 - Divide the dough into two halves, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

07 - On a lightly floured surface, roll one dough disk to 1/8 inch thickness.

08 - Use a 2-inch round or fluted cookie cutter to cut out cookies and place half on prepared baking sheets.

09 - With a smaller 1-inch cutter, cut centers out of remaining cookies to form windowed tops or lattice patterns.

10 - Gather and re-roll cookie dough scraps as needed to cut more cookies.

11 - Bake cookies for 10 to 12 minutes until edges are lightly golden. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

12 - Once cooled, dust the cutout top cookies with powdered sugar.

13 - Spread about 1 teaspoon of raspberry jam on the flat side of each bottom cookie and sandwich with a sugared top cookie.

14 - Allow assembled cookies to rest for at least 30 minutes so the jam sets before serving.

# Expert Tips:

01 -

They look like you've trained at a Vienna pastry school, but the technique is surprisingly forgiving once you know the trick.
That lemon-almond combination is subtle enough to let the jam shine, but distinctive enough that everyone asks what makes them taste different.
A single batch stretches across three days of enjoyment—dough prep, baking, and that magical moment when the jam finally sets.

02 -

The dough will crack slightly when you cut out the windows if it's too warm or hasn't chilled enough; this is your signal to return it to the fridge for 10 minutes.
Don't press the jam down when you sandwich the cookies, or it will ooze out the sides like tiny jam volcanoes; a gentle press is all you need.
These cookies improve as they sit; the jam softens slightly and the flavors marry together overnight, so bake them a day before serving if you have the patience.

03 -