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1
Place almonds in a food processor and pulse until the almonds are ground.
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2
Set aside.
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3
Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth.
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4
Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes.
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5
Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat fluffy.
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6
In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
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7
Because this dough has a good amount of butter, it needs no resting time and needs to be rolled fairly quickly.
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8
Lay 3 large pieces of wax paper in a single layer on a flat surface.
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9
Sprinkle each one with a light coating of flour.
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10
Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter.
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11
When the ingredients are fully integrated, place 1/3 of the batter on each of the pieces of wax paper.
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12
Coat dough with a light layer of flour, and top with another piece of wax paper of the same length.
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13
Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough sandwiches.
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14
Place two of them in the refrigerator and work with remaining disk of dough.
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15
Preheat oven to 350F Roll the first batch into as neat a shape as possible while keeping the waxed paper in place.
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16
Avoid creasing or cracking the dough as you roll it to about a 1/8-inch in thickness.
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17
When the first batch is rolled, refrigerate it and repeat the same process for the other two.
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18
Remove the first rolled sheet from the refrigerator.
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19
Place it on a flat surface and remove the top layer of waxed paper.
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20
Spread a small amount of flour onto your work surface and invert the dough onto it.
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21
Carefully remove the second sheet of waxed paper.
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22
Cut as many 1 1/2-inch hearts (or rounds) as possible.
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23
Reserve the scraps in the refrigerator.
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24
Arrange the cut cookies neatly in a single layer on a greased baking sheet.
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25
Repeat with the other two sheets, reserving any scraps.
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26
Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline.
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27
Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired.
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28
Waste dough?
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29
No such thing.
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30
Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
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31
Bake the cookies until they are lightly brown, 12 to 15 minutes.
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32
Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack.
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33
Put the raspberry jam in a bowl and whisk to remove large lumps.
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34
Spoon about 1/2 teaspoon raspberry jam on each bottom and place a top heart on each.
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35
Dust with powdered sugar, if desired.
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36
Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use.
