Prep Time 160
Cook Time 10-12
- 2 1/2 cups All-Purpose Flour
- 1/4 cup sugar (optional)
- 2 egg whites
- 1/2 cup finely chopped almonds
- 2 Tbsp lemon zest
- 1 Grade A Large Eggs
- 1 tsp almond extract
- 1/2 cup Light Brown Sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 tsp Iodized Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 cup Red Raspberry Preserves
NotesThe raspberry jam can be replaced with strawberry, red currant or any other sweet red jam of your choosing. If desired, dust the cookies with powdered sugar just before serving.
- In a medium bowl, sift together the flour, baking powder, cinnamon and salt, and set aside.
- In a large bowl, cream together butter and sugar on medium-high speed until light and fluffy. Add in eggs and almond extract; beat until well-combined. Add chopped almonds, lemon zest and flour mixture to this bowl, stirring until just combined.
- Divide the dough in half. Shape each half into a disk, wrap in plastic, then refrigerate 2 to 3 hours, or until the dough is firm.
- Preheat oven to 350 degrees F.
- On a lightly floured surface, roll out each disk into 1/8-inch thickness. Use a cookie cutter (5-inch circle or heart) to cut out the cookies.
- Then, use a smaller heart or circle cookie cutter (3/4- or 1-inch) to cut out the center of HALF of the cookies. Re-roll and cut the scraps as necessary.
- If desired, brush each cookie with the beaten egg whites and sprinkle with sugar.
- Bake 10 to 12 minutes, rotating halfway through, until golden brown. Remove from oven and cool completely.
- Spread 1 tsp of the jam on the cookies that do not have their centers cut out. Place the remaining cookies on top, creating sandwiches.