1 cup ground almonds
2 cups all purpose flower
½ teaspoon cinnamon
¼ teaspoon salt
1 cup unsalted butter
2/3 cup granulated sugar
1 teaspoon vanilla extract or 1 pouch of vanilla sugar
2 large egg yolks
Zest of 1 lemon
Icing sugar for dusting
½ cup raspberry or black currant jam
Mix all in bowl and cool in refrigerator for 30 minutes.
Roll out the dough on a floured board and cut an equal amount of whole circles and circles with a round hole in the middle. Bake at 350 degrees. Allow to cool and sandwich the two cookie parts with currant jelly.
Dust with icing sugar.
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