These cookies make fun Valentine’s Day because of the white powdered sugar and the red jam. They need to bake slowly to caramelize the butter and sugar and turn them lightly golden.
1 1/2 cups ground almonds (about 8 ounces whole almonds)
1/4 teaspoon salt
2 1/4 cups all purpose flour
1 1/4 cup (2 1/2 sticks) unsalted butter, cold
2/3 cup sugar Raspberry or Sour Cherry Jam
Powdered Sugar for decorating
Preheat the oven to 300°F.
Blend together the almonds, salt and flour for even distribution, set aside.
Beat together the butter and sugar until well blended. Add the flour mixture and stir until dough pulls together and all the dry ingredients are absorbed. Do not over mix this dough. On a lightly floured surface roll out the dough to 1/4-inch thick and cut into small hearts or circles with every other cookie having a small hole cut out of the middle. Bake until the edges are golden approximately 30-40 minutes. Baking time will vary upon your oven and the size and thickness of your cookie. The cookie should be firm to the touch leaving no indent from your finger after testing and a slightly golden edge around the edges.
When the cookies are cooled, spread the solid cookie with raspberry jam and sandwich it under the cookie with the hole cut out of the middle. Dust lightly with powdered sugar . Place on a plate but do not stack them.