1/2 cup unsalted butterat room temperature
1/4 cup sugar
1/2 tsp vanilla extract
1 egg yolk lemon zest of half lemon
1 cup flour
1/2 cup almond flour
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup raspberry jam
1/4 cup powder sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Make the dough: Beat the butter and sugar until pale and creamy.
Add egg yolk, vanilla extract and lemon zest and beat it again
Add almond flour and shift flour, salt cinnamon into the egg mixture.
Mix well with low speed. Till it will come together.
Cover with plastic wrap refrigerator for an hour.
SECOND:
Cut them: Preheat oven 350°F.
Line baking sheet with parchment paper.
Roll out the dough about 1/4” thick.
With cookie cutters cut cookies out. Use any shape you have.
Then on the top part cut it out in the middle to make a whole.
Make always pairs as you will sandwich two together.
THIRD:
Bake them: Bake them for 10-12 minutes or until golden color.
Cool on rack.
FOURTH:
Assemble them: Spread raspberry jam carefully on the bottom of the cookies.
Sprinkle powder sugar on the top part. The one with the whole.
Then put on another cookie is on the top like sandwich.
SERVE THEM.
Ready to eat. Serve them for your teatime in front of the fireplace.
