1 large egg plus 1 egg yolk
½ Tsp vanilla extract
2 cups All-purpose Flour
2/3 cup Chelsea Caster Sugar
1/4 Tsp Ground cinnamon
½ Cup Jam
2/3 cup Finely Ground Almonds
250g Unsalted Butter, softened.
1/2 cup seedless raspberry jam
confectioners' sugar (optional)
In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°F. On floured surface, roll out one disc of dough 1/8 in. thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.
Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners' sugar; gently sandwich cookies together.