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1
In a bowl, combine the flour and spices; stir well to mix.
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2
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar until soft and light, about 5 minutes.
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3
Lower the mixer speed and beat in the almonds and the flour and spice mixture, one at a time.
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4
Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
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5
Scrape the dough onto a piece of plastic wrap and shape it into a rectangle about 1/2 inch thick.
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6
Wrap and chill the dough until it is firm, about an hour, or up to several days.
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7
When you are ready to bake the cookies, set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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8
Cut the dough into three parts and refrigerate two of them.
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9
Place one third on a floured surface and flour it lightly.
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10
Press and pound the dough gently with a rolling pin to soften it, then roll the dough about 1/2 inch thick.
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11
Use a 2 1/2-to 3-inch heart-shaped cutter (or any round one) to cut the dough.
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12
Place the cookies on the prepared pans, leaving about an inch around each in all directions.
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13
If you have a tiny heart-shaped cutter, use it to cut the center out of half the cookies, to make a window when they are sandwiched.
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14
Or use a small round cutter, or a pastry tube, or leave the cookies unpierced.
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15
Repeat with the remaining dough.
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16
Mass the scraps together and roll them once again to cut more cookies.
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17
Bake the cookies for about 15 minutes, or until they are a very pale golden color.
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18
Cool them on the pans on racks.
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19
While the cookies are baking, prepare the jam for the filling.
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20
Bring the jam to a simmer in a small saucepan over low heat, stirring occasionally.
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21
Let the jam reduce until it has thickened slightly, about 5 minutes.
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22
After the cookies have cooled, dust the pierced cookies lightly with the confectioners sugar.
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23
Invert the nonpierced cookies and spread each with about 1/2 teaspoon of the reduced jam.
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24
Top with the pierced cookies, sugar side up.
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25
Use a small paper cone, a tiny spoon, or the snipped corner of a non pleated plastic bag to fill in the window of the cookies with more reduced jam.
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26
Store the finished cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
