These are fantastic looking and tasting cookies. It's worth getting the special cookie cutters which will enable you to make the nice holes in the top.
- 400g plain flour
- 140g icing sugar
- 1/8 tsp baking powder
- pinch of salt
- pinch of ground cinnamon
- 250g butter
- 1 tsp vanilla essence
- 130g ground almonds
- grated zest of half a lemon
- 1 egg + 1 egg yolk
- about 100g seedless raspberry jam
- icing sugar
Put the flour, icing sugar, baking powder and cinnamon in the food processor and blitz together. Add the butter chopped into pieces and process until you can't see large pieces of butter anymore. Add the rest of the ingredients except the egg and yolk and process briefly. Add the egg and and egg yolk and process very briefly again. Take the dough out and knead very quickly to bring it together. If it's too dry, add a little bit of cold water. Wrap the dough and place in the fridge for at least 30 minutes.
Preheat the oven to 180°C (160°C fan assisted). Roll the dough out on a lightly floured surface to about 2mm thickness and stamp out cookies. Place on a baking tray lined with baking paper and bake for about 8 - 10 minutes or until the cookies start to colour very lightly around the edges.
Leave to cool. Dust the top part with icing sugar. Put about half a teaspoon jam into the centre of the bottom part, spread it a little and then assemble the cookie. You can also dust with sugar after you assemble it but it spoils the colour of the jam a little.
Store in a breathable container for at least one week before eating.