Ingredients
Method
Prepare the Dough
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract, almond extract, and salt, mixing until combined.
- Gradually add the all-purpose flour and ground almonds, mixing until a dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Bake the Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick.
- Cut out snowflake shapes using a cookie cutter, making sure to cut out the same number of whole cookies and those with a center cut-out.
- Place the cookies on the prepared baking sheets and bake for 12-15 minutes, or until lightly golden.
- Let the cookies cool completely on a wire rack.
Assemble the Cookies
- Spread a teaspoon of raspberry jam on the whole cookies.
- Top each with a cut-out cookie to create a sandwich.
- Dust the top cookies with powdered sugar before serving.
Nutrition
Notes
For best results, allow the cookies to cool completely before assembling, and feel free to substitute the raspberry jam with your favorite fruit preserves.