Ingredients
8 ounces (1 cup) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 t. table salt
10 ounces (2 1/4 cups) all-purpose flour
3 3/4 ounces (3/4 cup) finely ground almonds
Raspberry, plum, or strawberry jam
Confectioners’ sugar
Preparation
Line two baking sheets with parchment. Combine the butter, sugar and salt in a stand mixer or large mixing bowl. Mix on low speed until the butter combines with the sugar - 1-2 minutes. Add the flour and almonds and mix on low until the dough has just about pulled together, about three minutes. Roll the dough until 1/8 - 1/4 inch thick. To make sandwich tops, cut a smaller shape in the center of half the cookies. Bake at 300 degrees for 30 minutes until golden. Dollop a small amount of jam in the center of the cookie bottoms and spread almost to the edges. Sandwich the tops and bottoms together and dust with confectioners’ sugar.
