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1
In a standing electric mixer, beat the butter with the sugar at medium speed until creamy.
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2
Add the egg yolks and vanilla bean seeds and beat until smooth.
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3
In a food processor, combine the almonds with the salt, baking powder and flour and process until the almonds are finely ground.
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4
Add the dry ingredients to the mixing bowl and beat on low speed until smooth.
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5
Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
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6
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
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7
Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface.
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8
Using a 1 3/4-inch round cutter, stamp out cookies as close together as possible.
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9
Arrange the cookies 1 inch apart on the prepared baking sheets.
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10
Bake the cookies in the upper and middle thirds of the oven for about 22 minutes or until lightly browned on the bottom and around the edges.
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11
Let cool on the baking sheet, then transfer to a platter.
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12
Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.
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13
Top half of the cookies with a rounded teaspoon of the Tangy Lemon Curd.
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14
Refrigerate until the curd is set, about 15 minutes.
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15
Top with the remaining cookies.
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16
Refrigerate for 8 hours before serving.
