Ingredients
-
2 ½ cups all-purpose flour plus more for rolling
-
1 cup almond flour or other nut flour
-
1 teaspoon ground cinnamon
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup granulated sugar
-
1 large egg, room temperature
-
1 teaspoon almond extract
-
½ teaspoon lemon zest, finely chopped
-
Seedless jam – strawberry, apricot or your favorite
-
Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together both flours and cinnamon
- In a large bowl or bowl of an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes
- Add the egg, almond extract, and lemon zest. Beat until well combined
- Gradually add the flour mixture, scrape down the sides and bottom of the bowl in between additional when needed
- Divide dough into 2 discs and wrap tightly in plastic wrap
- Place in refrigerator to chill for at least 1 hour or overnight
- Remove dough from refrigerator and set it on the counter for about 30 minutes to come to room temperature
- Lightly flour work surface
- Preheat oven to 350 degrees F
- Line baking sheets with parchment paper or a silicone mat
- Roll dough to ¼ inch thick
- Cut with cookie cutter and place on baking sheet
- Continue rolling and cutting with dough, place back in the refrigerator if the dough gets too soft
- Cut a small shape from the center of half of the cookies
- Bake for 9-11 minutes or until edges are lightly golden brown
- Let cool on a wire rack for 5 minutes before transferring to cool completely
- When the cookies have completely cooled, dust the cookie with a center shape cut out with powdered sugar
- Add jam to the bottom cookie and top with additional cookie
- Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 3 days
