What you need: Makes about 20 cookies, about 2 inches in diameter
2 cups flour
1/2 cup skinless almonds, toasted and powdered fine with 1/4 cup flour
3/4 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1 cup butter, melted
2 tsp vanilla extract
Icing sugar, for dusting
1 cup raspberry jelly, whisked and filled into a piping or ziploc bag.
In a bowl, whisk flour, sugar, baking powder, finely powdered almond and salt. Add egg, vanilla and melted butter, beat on low until it forms a and pulse until dough just comes together. Form dough into a disk, wrap in cling wrap and chill overnight.
Thaw the dough for 15 to 30 minutes. Preheat oven to 350 degrees F.
Roll out dough on a floured surface, to about 1/8th inch thickness. Cut half into rounds and half into rounds with small cut centers. Place on a parchment lined baking sheet.
Place the tray in the freezer for 15 minutes, then the oven to bake. Bake until cookies just begin to brown at edges, 10 to 12 minutes. Remove and cool completely. Sift icing sugar over cutout tops. Pipe about 1 tsp raspberry jam on the base cookie. Sandwich it with the sugar dusted cookie. Enjoy!