Photo: Randy Mayor; Styling: Leigh Ann Ross
36 cookies (serving size: 1 cookie)

Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.

How to Make It

Step 1

Weigh or lightly spoon 25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.

Step 2

Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.

Step 3

Preheat oven to 350°.

Step 4

Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.

Step 5

Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

Ratings & Reviews

Missing a decimal point

December 04, 2018
This is a great recipe and a family favorite.  I used my old, torn out of the magazine, recipe for years until it fell apart.  When I went in search of it I was happy to find it here, but...the recipe as printed here is incorrect.  You are missing a decimal.  The amount of flour should be divided into (3) 2.5 ounce increments, not 25 ounce increments.

JoyCNH's Review

December 07, 2010
I have used this recipes for years and years! All my friends and family love these cookies. You do need to have some time to make them, they are not an easy cookie and its really two cookies in one so double the batch if you have a cookie swap. They are a show stopper and I make mine round with a mitten shape cut out of the middle. Very yummy!

practicingchef's Review

December 19, 2012

abriola's Review

November 29, 2013
These cookies turn out beautiful and are so good. I have used this recipe on several occasions including Christmas and Valentines Day. You can vary the preserves to make them any flavor you like.