- 1/2 cup (70 g) almond flour
- 2 1/4 cups (280 g) all-purpose flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 sticks (230 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup seedless raspberry jam
- 1/2 cup (2 ounces) powdered sugar
For about 2 dozen cookies
Stir together almond and all-purpose flours with the cinnamon and salt; set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until fluffy and lightened in color, about 3 minutes. (Alternatively, use an electric hand mixer and a large bowl.) Scrape down the sides of the bowl with a rubber spatula. Add the egg and almond extract, return the mixer to medium speed, and beat until well-combined, about 1 minute. Scrape down the sides of the bowl again. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.
Divide the dough into 2 equal portions, press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.
Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.
Use a 2-inch fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies. Transfer the cookies to a parchment-lined baking sheet and transfer sheets to freezer to chill.
Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a different-shaped hole in the center of each round. These will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops in the freezer for 15 minutes before baking.
While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat to 350°F (180°C).
Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling.
Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a sugar-dusted cookie top. Serve.