Ingredients
¾ cup Butter
½ cup Sugar
1 Egg
½ teaspoon Lemon rind, grated
¼ teaspoon Vanillas extract
1 ½ cups Finely ground almonds or hazelnuts
2 ¼ cups Flour
½ teaspoon Baking powder
½ teaspoon Ground cinnamon
Raspberry jam for filling
Powdered sugar for dusting
Method of Preparation
In a mixing bowl with a paddle attachment, cream butter and sugar, add lemon, vanilla and egg and mix well. Mix nuts and dry ingredients together in a bowl and add to mixer and blend. Form dough into tubes about 2 ½ inches in diameter, wrap with plastic wrap and refrigerate until firm. Cut into slices and cut middle out of half the slices with a round cookie cutter. Bake at 325 degrees F for 14 minutes, turning trays at the half way point so they bake evenly. Remove and let cool. Put a dollop of raspberry jelly on the cookies without the holes in the middle and top with the other cookies. Dust with powdered sugar.
8x Recipe:
6 cups Butter
4 cups Sugar
8 Eggs
4 teaspoons Lemon rind
2 teaspoons Vanilla extract
18 cups Flour
12 cups Chopped nuts
2 teaspoons Baking powder
2 teaspoons Ground cinnamon
