Ingredients

• 2 cups Organic Unbleached White All-Purpose Flour (250 g)
• 1 ¼ cups Almond Flour (140 g)
• ½ cup Granulated Sugar (100 g)
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Kosher Salt
• 1 cup Unsalted Butter, cold and cut into cubes (227 g)
• 2 Egg Yolks (40 g)
• 2 tsp Vanilla Extract
• 1 cup Raspberry Jam, Smucker’s Raspberry Jam recommended (320 g)

Instructions

1. For both methods, cut butter into small cubes, place in a bowl and refrigerate until ready to add to the other ingredients.

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 bread crumbs, 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.

1. Add flours, sugar, spices and salt to the bowl of a food processor. Process for 30 seconds to combine them.
2. Add butter and pulse about 30 times, until the mixture resembles large bread crumbs. Beat egg yolks and vanilla extract together, and as the food processor is running, pour into the cookie dough. Process dough just until it starts to come together and is beginning to form a ball.

1. The dough should weigh about 780 grams. Divide the dough in half (390 grams each half), shape into rectangles and wrap in plastic wrap. Refrigerate the dough for at least 45 minutes and up to 2 days.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat. If you have more than one baking sheet, prep both baking sheets, but only bake one pan at a time.
2. Lightly flour your work surface. Roll the dough out to ¼-inch thickness. If the dough starts to stick as it’s being rolled out, add a little flour to the work surface. If it starts to stick to the rolling pin, rub flour on the rolling pin.
3. Use a 2 ¼ inch round cookie cutter to cut out the cookies. With half the rounds, cut out a piece of dough off center or in the center using a miniature circle-shaped cutter. With the other rounds, prick the center with the tines of a fork.
4. Reroll the scraps and cut out additional rounds. Repeat until all the dough is used up.
5. Place cookies on the prepared sheet and bake for 10–12 minutes, or until the edges are lightly browned. (Store remaining dough rounds in the refrigerator until ready to bake).
6. Remove from oven, let them cool on the baking sheet for 5 minutes, then place on a cooling rack.
7. If using one baking sheet, wait for it to completely cool before baking the next set of cookies.

1. Pair the tops and bottoms of the cookies. For a decorative effect, sprinkle the top parts of the cookies with powdered sugar. Place raspberry jam in a small bowl and stir to loosen it up. Place 2 teaspoons raspberry filling on each bottom half and sandwich the cookies together.

1. The cookies without the raspberry filling can be stored in an airtight container at room temperature for up to 1 week.
2. Once the jam is added, the cookies can be stored at room temperature in an airtight container for up to 3 days, because of the high sugar content in the jam.