Directions
Step 1
Place racks within the high and backside thirds of the oven and preheat to 325°F. In a medium bowl, whisk collectively the flour, almond flour, and salt. In a big bowl, use a hand mixer to beat the butter and confectioners sugar on medium pace till pale and fluffy, 2–3 minutes. Add the egg yolk and vanilla and beat till easy, about 1 minute. Add the flour combination and stir with a silicone spatula till no dry patches of flour stay.
Step 2
Switch the dough to a calmly floured floor. Utilizing a floured rolling pin, roll the dough ¼-inch thick. Utilizing a 3-inch spherical cutter, ideally fluted, reduce out rounds of dough and switch them to 2 giant parchment-lined baking sheets, spaced 1 inch aside. Reroll the scraps to chop out extra rounds. Utilizing a 1-inch spherical cutter, reduce out the facilities of half of the dough rounds. (Save the facilities to bake individually or reroll to chop out a couple of extra cookies.)
Step 3
Bake till the cookies are gentle golden brown on the edges and dry to the contact, 13–17 minutes, rotating and swapping the baking sheets midway by way of. Switch the baking sheets to wire racks. Put aside to chill for 1 minute, then switch the cookies to the racks to chill utterly.
Step 4
Place a heaping teaspoon of jam within the heart of every entire cookie, then unfold towards the perimeters, leaving a border of cookie uncovered. Utilizing a wonderful sieve, mud the ring-shaped cookies with sugar. Place every ring-shaped cookie over a jam-coated cookie to create sandwiches and serve.
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Place racks within the high and backside thirds of the oven and preheat to 325°F. In a medium bowl, whisk collectively the flour, almond flour, and salt. In a big bowl, use a hand mixer to beat the butter and confectioners sugar on medium pace till pale and fluffy, 2–3 minutes. Add the egg yolk and vanilla and beat till easy, about 1 minute. Add the flour combination and stir with a silicone spatula till no dry patches of flour stay.
-
Switch the dough to a calmly floured floor. Utilizing a floured rolling pin, roll the dough ¼-inch thick. Utilizing a 3-inch spherical cutter, ideally fluted, reduce out rounds of dough and switch them to 2 giant parchment-lined baking sheets, spaced 1 inch aside. Reroll the scraps to chop out extra rounds. Utilizing a 1-inch spherical cutter, reduce out the facilities of half of the dough rounds. (Save the facilities to bake individually or reroll to chop out a couple of extra cookies.)
-
Bake till the cookies are gentle golden brown on the edges and dry to the contact, 13–17 minutes, rotating and swapping the baking sheets midway by way of. Switch the baking sheets to wire racks. Put aside to chill for 1 minute, then switch the cookies to the racks to chill utterly.
-
Place a heaping teaspoon of jam within the heart of every entire cookie, then unfold towards the perimeters, leaving a border of cookie uncovered. Utilizing a wonderful sieve, mud the ring-shaped cookies with sugar. Place every ring-shaped cookie over a jam-coated cookie to create sandwiches and serve.
