INGREDIENTS
1/2 cup slivered almonds
1/4 cup light brown sugar, firmly packed
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup powdered sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup jam (peach, apricot, raspberry, etc.)
PREPARATION
Toast almonds over medium heat in a dry pan about 10 minutes or until fragrant, then set aside to cool.
Combine flour, baking powder, cinnamon, and salt in a medium bowl.
Transfer cooled almonds to food processor. Add brown sugar; pulse until finely ground.
Cream butter with 1/2 cup powdered sugar. Whip until fluffy, about 2 minutes. Beat in egg, vanilla and almond-sugar mixture until well combined.
Slowly add flour mixture at low speed until a sticky dough forms.
Divide dough in half, wrap in plastic, and refrigerate for 1 hour.
Preheat oven to 350°F. Dust work surface with flour. Line baking sheets with parchment paper.
Roll out dough to 1/4-inch thickness, working with one batch at a time, and cut into hearts or circles with cookie cutter.
Repeat with second batch. Cut small hearts or circles from the center of these cookies to create tops.
Transfer tops and bottoms to baking sheets, and bake until lightly browned, about 10 minutes. Cool completely.
Spread about 1 teaspoon of jam on bottom cookie. Place top cookie over jam, and sprinkle with powdered sugar.
Source : allrecipes.com