Ingredients

• 6 tbsp unsalted butter; softened 

• ½ cup granulated sugar 

• 1 egg yolk 

• ½ tsp vanilla extract

• 1 tsp lemon zest

• ¾ cup almond flour

• 6 tbsp all purpose flour 

• 1 tsp salt 

• ½ cup fruit preserves 

• ½ cup powdered sugar 

Instructions

1. Preheat the oven to 350 degrees. 

2. In an electric mixer fitted with a paddle, cream together the butter and sugar on medium speed, about 2 minutes.

3. Add the egg and vanilla, then beat to combine. 

4. In a separate bowl, whisk together the lemon zest, almond flour, all purpose flour, and salt. 

5. Add the flour mixture to the butter mixture ¼ cup at a time, fully incorporating between each addition. 

6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. 

7. Dust a surface with flour and roll out the dough until it is about a ¼ of an inch thick. 

8. Cut out circles out the dough into your desired circumference. 2 inch circles will make 18 sandwich cookies. 

9. Cut out a hole about 1 centimeter in diameter out of half of the circles. 

10. Place the cut-out dough at least 1/2 inch apart on a cookie sheet lined with parchment paper.

11.  Bake the cookies for 15 minutes. Use a spatula to move them onto a cooling rack and let cool for about 25 minutes. 

12. Fill a piping bag with fruit preserves, I used apricot and raspberry. Pipe about a teaspoon onto the bottom side of each cookie that doesn’t have a hole. Press the cookies with a hole onto the preserve lined cookies. 

13. Dust with powdered sugar and serve.