Ingredients
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup fruit jam (raspberry, strawberry, or apricot)
- 1/2 cup powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground almonds, salt, and ground cinnamon. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and lemon zest until fully combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- Divide the dough into two portions, flatten into disks, wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Cut out cookies using a round cutter; cut a small window in the center of half of the cookies.
- Place cookies on the prepared baking sheets and bake for 10–12 minutes, until lightly golden at the edges.
- Cool completely. Spread jam on the flat side of the solid cookies, dust the cut-out cookies with powdered sugar, and sandwich together.
Notes
- Chilling the dough is key to preventing cookie spread.
- Use thick jam to avoid leaking.
- Unfilled cookies can be made ahead and frozen.
- You can customize the jam and nut used to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 9g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
