Raspberry Sables

1. 1

   Combine the flour, confectioner's sugar, butter, almond flour, egg yolk, and almond extract in a food processor and process to form a soft dough.

2. 2

   Remove from the machine, wrap in plastic wrap, and refrigerate for 30 minutes.

3. 3

   (Or, beat together the sugar, butter, and egg yolk, then stir in the flour, almond flour, and almond extract.)

4. 4

   Preheat the oven to 375F (190C).

5. 5

   Lightly butter two baking sheets.

6. 6

   Roll out the dough on a lightly floured work surface to a thickness of 1/8 in (3mm).

7. 7

   Using a 3in (5cm) round cookie cutter, cut out rounds and transfer to the baking sheet.

8. 8

   Gather up the scraps and re-roll as needed, but do not overhandle the dough.

9. 9

   Bake for 810 minutes, or until pale gold.

10. 10

    Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

11. 11

    Sandwich the cookies together, using about 1 tsp raspberry preserves for each pair.

No additional tips available.