1 1/4 cups unsalted butter, softened
2/3 cup sugar
2 cups all-purpose flour, sifted
1 3/4 cups ground almonds
1/8 tsp ground cinnamon
5 Tblsp. raspberry jam
1/3 cup 10x sugar for decoration
Cream the butter and sugar together until mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon until mixture
becomes a slightly stiff dough.
Shape the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325 degrees.
On a lightly floured surface, roll 1/2 the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter cut as many circles from the sheet as you can.
Re-roll scraps and continue cutting. You should get about 12 circles.
Arrange them on an ungreased cookie sheet leaving about 1 inch of space between them.
Continue process with the other half of the dough but before placing these circles on the cookie sheet, cut a 1/2 inch circle out of the center of each. (Should have 12
here, too.)
Bake for 10 to 15 minutes or until light brown. Cool on wire racks for 20 minutes.
Spread tops of full circles with a thin layer of raspberry jam and cover with a cutout cookie, pressing to form a sandwich.
Spoon a dap of jam into the opening of each cookie. Dust with 10x sugar.
