Ingredients

The following ingredients have 12 Servings
  • 1 cup blanched almond slivers*
  • 3/4 cup granulated sugar (divided)
  • 2 cups all purpose flour (260 grams)
  • 1/2 teaspoon table salt
  • 1 tablespoon lemon zest
  • 1 cup 2 sticks butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks
  • powdered sugar (to dust over cookies)
  • 1/2 ­- 3/4 cup raspberry jam or lemon curd
  • You can use 4 ounces of almond meal in place of the slivered almonds. Toasting the almond meal will bring out the flavor

Instruction

  • Heat oven to 350 degrees Fahrenheit.
  • Spread almonds out on a baking sheet, and toast for about 5 minutes, until golden brown.
  • Remove and pour nuts into the bowl of a food processor and let cool for at least 10 minutes.
  • Add 1/4 cup of the sugar and pulse until the nuts become finely ground.
  • Whisk flour, salt, and lemon zest together.
  • Cream butter and 1/2 cup sugar together just until it becomes pale yellow.
  • Stir in vanilla then egg yolks and mix until combined.
  • Mix in the ground almonds.
  • Add dry ingredients and mix just until combined.
  • Remove dough from bowl, divide in half, then flatten into two discs.
  • Refrigerate for 10-15 minutes.
  • Dust a silicone mat or cutting board with flour.
  • Roll 1 disc of cookie dough out to 1/8 inch thickness.
  • Cut 12 daisies using a 4 inch daisy shaped cookie cutter.
  • Remove excess dough and freeze daisies for 5 minutes until firm.
  • Move cookies to a parchment lined baking sheet and bake for 12-16 minutes until lightly golden brown.
  • Roll the remaining dough and cut 9 or 10 daisies.
  • Use 1 1/4 inch tear drop cookie cutter to cut out holes in each petal, leaving a small border around the edge of the cookie.
  • Remove excess dough.
  • Re-roll dough until you get 3 more daisies with holes in the petals.
  • Freeze the 12 cut-out daisies for 10 minutes then move to parchment paper lined baking sheet.
  • Bake for about 12-14 minutes until lightly golden brown.
  • Allow the cookies to cool completely, then dust with powdered sugar.
  • Spread raspberry jam or lemon curd on the whole daisy cookies.
  • Place one cut-­out cookie on top of the jam and gently sandwich the cookies together.