-
1
1.
-
2
Preheat the oven to 250 degrees F or slightly lower (100 degrees C).
-
3
2.
-
4
Put the almond flour in a large bowl.
-
5
Sift in the sweetener and mix well.
-
6
3.
-
7
Add the lemon zest and the cream cheese.
-
8
Mix and knead until smooth.
-
9
4.
-
10
Divide the dough in 23 pieces.
-
11
Take one piece at a time for handling.
-
12
Keep the rest of the dough covered.
-
13
5.
-
14
Place a piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough.
-
15
6.
-
16
Roll out the dough until it is approximately 1/6 inch (0.4 cm) thick and remove the topmost parchment paper.
-
17
Using a round (fluted) cookie cutter, cut out the cookies.
-
18
7.
-
19
Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper.
-
20
8.
-
21
Using a smaller cookie cutter (heart, round, star, etc.
-
22
), cut out the centers of half of the cookies on the baking sheet.
-
23
Repeat rolling and cutting with the other piece(s) of the dough.
-
24
Combine the scraps, reroll and cut.
-
25
Repeat this until there is no dough left.
-
26
9.
-
27
Bake for 3040 minutes, or until golden brown but not too brown.
-
28
Let the cookies cool completely on a cooling rack.
-
29
10.
-
30
To assemble, place the top cookies (those with the center removed) on a baking sheet and dust them with sweetener.
-
31
11.
-
32
Spread a thin layer of raspberry jam on the bottom cookies (the whole cookies).
-
33
12.
-
34
Place the dusted top cookies on top and very gently press the tops and bottoms together.
-
35
13.
-
36
Store the assembled cookies in an airtight container.
