Ingredients:

  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) almond flour
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1/2 cup (160g) raspberry jam
  • 1/4 cup (30g) powdered sugar

Instructions:

  1. Cream together softened butter and granulated sugar until light and fluffy.
  2. Mix in egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients until fully combined.
  5. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. On a lightly floured surface, roll out chilled dough to about 1/4 inch thick.
  8. Use cookie cutters to cut out shapes; cut out centers for half of the cookies.
  9. Place cut cookies on prepared baking sheet and bake for 12-15 minutes, or until edges are lightly golden.
  10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. Spread raspberry jam on the solid cookie pieces and top with cut-out cookies. Dust with powdered sugar.