Time: 3 hours (working time 1½ hour)


150 g sugar
280 g butter
200 g ground blanched almonds
2 teaspoons vanilla flavoring
500 g sifted all-purpose flour
A pinch of salt
apricot or strawberry jam
powdered sugar



Beat the sugar and the butter together until light and fluffy. Then beat in the almonds and the vanilla flavoring. Add the flour and the salt and knead until it is smooth. Chill for 1 to 2 hours. Preheat oven to 170º C. Roll out the dough on a lightly floured cutting board to the thickness of 3 – 5 mm, the thinner it is, the better the cookie. Cut with small round, star or diamond-shaped cookie cutters. Place the cookies on lightly greased and floured cookie sheets. In half of the cookies cut a hole with a small round cookie cutter or another round object of a similar size. Bake for about 15 minutes, or until golden. Remove the cookies from the baking sheet. Spread the whole cookies with jam and top them with the ones that have a hole in the middle. Sprinkle the cookies with powdered sugar.