A couple of times I tried to make cookies in the past, but with no luck. So I thought of trying this cookie out today. The cookies came out pretty good. But I still haven’t mastered the art of rolling the dough on a floured board. I had to put so much flour to make sure it does not stick to the board. But at the end, I was very happy to see these cookies nicely baked.
Ingredients
- 5 oz ground almond/almond meal
- 6 oz all-purpose flour
- 5 oz butter at room temperature
- 3 oz castor sugar (increase the amount if you like the cookie to be sweet, I don’t like too much sugar)
- Grated rind of 1 lemon
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 egg white
- Crushed/flaked almond
- About 1 cup raspberry jam
- 2 tablespoons fresh lemon juice
Method
- Cream butter and sugar until soft and fluffy
- Stir in the lemon grind, lemon extract, and vanilla
- Add ground almond and flour and mix well
- Make the dough into a ball and wrap in a plastic wrap and chill for about 1 hour.
- Preheat oven to 325F
- Line 2 cookie sheet with parchment paper and butter them a little bit
- Divide the cookie dough into 4 equal parts working with one section at a time
- Roll out the dough to a thickness of about 3 mm on a floured board and
- With a cookie cutter stamp out circles
- Using a small cutter or a piping nozzle stamp small inner circles
- Whisk egg white until lightly frosty
- Brush cookies with egg whites and sprinkle with crushed almonds
- Bake until lightly browned – about 15 minutes
- To make the jam filling: in a saucepan heat jam and lemon juice until it comes to a simmer
- Spread jam over the cookies and sandwich them together
Note: if you don’t have ground almond, you can use blanched almonds. Grind them into a coarse powder. Also when I make cookies or cake, I prefer salted butter. In this way I don’t need to add extra salt to cookies or cakes.
Cook Share and Feast 
Book-marked, I enjoy your site! 🙂