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1
Preheat oven to 350F (180C).
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2
In a bowl, sift flour, cinnamon, salt and lemon zest and mix them together.
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3
Using an electric hand mixer, or a stand mixer, cream butter.
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4
Add sugar to the creamed butter and continue to beat till light and fluffy.
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5
Beat in vanilla extract and egg yolks.
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6
Mix in the ground almonds and flour mixture.
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7
Divide dough into 3 parts.
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8
Using a cling wrap or a parchment paper to cover the dough, roll to about 1/4 inch thick.
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9
Refrigerate the dough till firm.
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10
Remove one of the dough and using a larger cookie cutter, cut out the cookies.
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11
Using a smaller cookie cutter, cut out the centre of half of the batch.
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12
Place them on a prepared baking sheets.
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13
If ur cookies become soft, pop them back into the fridge and let it firm up.
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14
Reroll any scraps and cut out the remaining cookies.
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15
Bake the cookies about 12 minutes or until lightly browned around the edges.
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16
Remove from oven and place on wire rack to cool.
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17
Once the cookies are fully cooled, sprinkle icing sugar on the cookies that had their centre cut out.
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18
Spread thin layer of jam on the bottom surface of the full cookie, with the top of the cookie facing outside.
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19
Place both cookies together and gently sandwich them together.
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20
Using a small spoon, fill the cut out with a little more jam.
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21
Tips: If you want the cookies to stay crisp when eating, assemble the cookies on the day of serving.
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22
The cookies can be stored in an airtight container for several days.
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23
Recipe from JoyOfBaking.com
