Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup whole almonds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter (softened)
  • 1/2 teaspoon grated lemon rind
  • 4 large egg yolks
  • 6 tablespoons strawberry jam (you might need more)
  • powdered sugar
  • 2 " rectangular cookie cutter with fluted edges
  • 1 " rectangular cookie cutter with fluted edges
  • 2 non stick baking sheets

Instruction

  • Combine 1/2 cup flour with almonds in a food processor; process until finely ground.
  • Combine almond mixture, remaining flour, baking powder, cinnamon, and salt, stirring well with a whisk.
  • Place granulated sugar, butter, and lemon rind in a large bowl; beat with a hand mixer at medium speed until light and fluffy (about 3 minutes).
  • Add egg yolks; beat until well blended.
  • Beating at low speed, gradually add flour mixture; beat just until a soft dough forms.
  • Turn dough out onto plastic wrap; knead lightly until smooth.
  • Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill for 1 hour.
  • Preheat oven to 350 F = 175 C.
  • Flour a working surface and roll each dough portion into a 1/8" thickness.
  • Cut with a 2" rectangular cookie cutter with fluted edges to form 36 cookies.
  • Repeat with remaining dough portion.
  • Use a 1" rectangular fluted cutter to remove centers of 36 of the rectangles.
  • Arrange 1" apart on baking sheets lined with parchment paper.
  • Bake, 1 batch at a time, at 350 F = 175 C for 10 minutes or until edges are lightly browned.
  • Cool on pans 5 minutes. Remove from pans and cool on wire racks.
  • When completely cooled, spread center of each whole cookie with about 1/2 teaspoon strawberry jam.
  • Place 1 cutout cookie on top of each whole cookie.
  • Sprinkle with powdered sugar.