Ingredients

• 2 cups Unbleached White All-Purpose Flour
• OR Gluten Free 1-to-1 Baking Flour
• 1 ¼ cups Almond Flour
• ½ cup Granulated Sugar
• 1 tsp Cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Kosher Salt
• 1 cup Unsalted Butter, cold and cut into cubes
• 2 Egg Yolks
• 2 tsp Vanilla Extract
• 1 cup strained Apricot Jam
• ½ cup Powdered Sugar, for sprinkling

Instructions

1. Place flours, sugar, spices and salt in the bowl of a stand mixer. Mix on low speed until well combined.
2. Add butter and mix on medium-low speed until the mixture resembles large breadcrumbs, about 7 minutes. Add egg yolks and vanilla and mix on low speed until the dough pulls away from the sides of the bowl and starts to form a ball.
3. Divide in half, shape into rectangles and wrap in plastic wrap. Refrigerate for at least 45 minutes and up to 2 days.
4. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
5. Roll dough out to ¼-inch on a lightly floured surface, adding flour as needed to prevent sticking.
6. Cut out with cookie cutters of your choice: we used 2 ½-inch square and oval cutters in the image above. With half the cookies, cut out a small “window” in the center using coordinating mini cookie cutters. Prick the center of the whole cookies with a fork.
7. Reroll scraps and cut out cookies until all the dough is used.
8. Place on prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly browned. Bake one sheet at a time; chill the other until ready to bake.
9. Let cool on baking sheets for 5 minutes, then remove to a wire rack and let cool completely.

1. Sprinkle tops with powdered sugar. Spread 2 teaspoons apricot jam on each bottom half and sandwich cookies together.

1. Store unfilled cookies in an airtight container at room temperature for up to 1 week. Store filled cookies at room temperature in an airtight container for up to 3 days.