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1
In a food processor, combine the cookie crumbs, almonds and 2 tablespoons of sugar; pulse until the mixture resembles coarse sand.
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2
Transfer to a large bowl.
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3
In a separate bowl, sift together the flour, baking powder, cinnamon and salt and stir it into the almond mixture.
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4
In the bowl of an electric mixer, cream the butter.
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5
Beat in the remaining sugar.
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6
Beat in one egg and the vanilla extract until creamy.
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7
Stir the dry ingredients into the butter mixture until just combined.
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8
Halve the dough, form into 2 disks, wrap in plastic and chill until very firm, at least 2 hours.
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9
On a floured surface, roll out half the dough to a 16-inch thickness.
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10
Use a pastry brush to brush off excess flour on the top of the dough, and use a large (about 3 1/2 inches at its widest point) heart-shaped cutter to stamp out as many hearts as possible.
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11
Use a wide spatula to transfer them to parchment-lined cookie sheets and chill.
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12
Gather the scraps, form into a disk and refrigerate.
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13
Repeat with the remaining dough.
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14
Using a slightly smaller (about 2 inch wide) heart-shaped cutter, cut out the centers of half the chilled hearts.
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15
Leave the exterior rings on cookie sheets, and add the cut-out centers to the scraps.
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16
Roll out the chilled scraps and cut out an equal number of large hearts and rings.
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17
Chill them for at least 1 hour.
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18
Preheat the oven to 350 degrees.
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19
In a cup, lightly whisk the remaining egg.
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20
Remove the chilled large hearts from the refrigerator and, using a small pastry brush, brush a coating of egg around the edges of each.
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21
Use a spatula to carefully lift the rings from the cookie sheets and place each over a heart.
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22
Press gently with your fingers to make them adhere.
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23
Brush the rings with more egg.
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24
Bake the cookies until the hearts are lightly colored, about 10 minutes.
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25
Remove from the oven and drop about a tablespoon of the preserves into the centers, spreading to fill.
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26
Return the cookies to oven and bake until the jam is set but not bubbling, about 3 minutes.
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27
Remove from the oven and cool the cookies on the sheets.
