![](https://cdn.statically.io/img/www.allrecipes.com/thmb/fi2ULGx53eXoKdmu2zLGk78UpQ0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/440579-83b452f91402498bbd1279f61daf40e6.jpg)
Ingredients
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1 ¼ cups unsalted butter, softened
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⅔ cup white sugar
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2 cups sifted all purpose flour
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1 ¾ cups ground almonds
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⅛ teaspoon ground cinnamon
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5 tablespoons raspberry jam, or as needed
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1/4 cup confectioners' sugar for decoration, or as needed
Directions
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Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
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Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
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Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
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Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
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Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
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Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
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Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
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Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
Nutrition Facts (per serving)
442 | Calories |
30g | Fat |
40g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 442 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 13g | 65% |
Cholesterol 51mg | 17% |
Sodium 3mg | 0% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 3g | 11% |
Total Sugars 20g | |
Protein 7g | 14% |
Calcium 61mg | 5% |
Iron 2mg | 11% |
Potassium 179mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.