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1
Combine all-purpose flour, almond flour, and confectioners sugar in bowl.
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2
Add margarine, and mix with electric mixer on low until mixture is crumbly.
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3
Whisk together agave nectar, lemon zest, egg replacer, and 2 Tbs.
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4
water in small bowl.
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5
Stir in almond extract and vanilla extract.
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6
Add agave mixture to flour mixture, and beat until just combined.
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7
Shape dough into smooth disk, wrap in plastic wrap, and refrigerate 1 hour or up to 10 days.
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8
Preheat oven to 350F, and line 2 baking sheets with parchment paper, or coat with cooking spray.
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9
Roll dough out to 1/4-inch thickness on well-floured work surface.
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10
Cut dough into 48 hearts using 2-inch heart-shaped cutter.
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11
Transfer hearts to baking sheets.
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12
Cut heart-shaped holes in centers of 24 cookies using 1-inch heart-shaped cutter.
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13
Bake 5 to 6 minutes, or until cookies begin to brown around edges.
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14
(Cookies with holes will cook faster.)
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15
Cool on baking sheets 2 to 3 minutes, then transfer to wire rack with spatula to cool.
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16
Return cookies with holes to baking sheet, and dust with confectioners sugar.
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17
Line up remaining cookies on work surface.
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18
Spoon 1 tsp.
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19
raspberry jam on top of each solid cookie.
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20
Place confectioners sugar-dusted cookies on top.
