Yield: 24 cookies
|1½ cup||Flour, all purpose|
|½ cup||Ground almonds|
|½ teaspoon||Baking powder Salt|
|½ teaspoon||Ground cinnamon|
|½ cup||Raspberry jam|
|1 teaspoon||Lemon peel; grated|
|¼ cup||Sugar, confectioner's|
|¾ cup||Butter; unsalted, softened|
|¾ cup||Sugar, white|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Almond extract 1/2 of a medium lemon|
|½ cup||Sliced almonds|
Preheat oven to 300F.
In medium bowl, combine flour, almonds, baking powder, salt and cinnamon and wire whisk.
in large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almonds extracts, and beat at medium heat until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix.
Roll dough into 1½ inch balls. Place 2 inches apart on ungreased baking sheet. With index fingers press an indentation in centre of each ball to hold filling.
Bake 22-24 minutes or just until golden brown on bottom. Transfer cookies to cool, flat surface with spatula.
In a small bowl combine jam and grated lemon peel. Place ½ teaspoon of filling mixing in centre of each cooled cookie. If you wish to add an extra decorative touch, sift confectioner's sugar over cookies and place sliced almonds in the jam filling.