Steps: |
| -Preheat the oven to 350 degrees and place the rack in the center position. |
| -Toast the almonds on a sheet pan until light brown (approx. 8 min.). |
| -Cool the nuts and then place in a food processor with 1/4 C. of the sugar; fine grind. |
| -Sift the flour, cinnamon and salt into a large bowl. |
| -With a stand or hand mixer, cream the butter and sugar until fluffy. |
| -Add the egg yolks, vanilla and lemon zest; beat for 30 seconds. |
| -Add the nuts and the sifted flour mixture; mix just to incorporate. |
| -Turn out the dough and divide it into two rectangles about 1/2 inch thick; wrap in plastic and refridgerate for an hour. |
| -Once chilled to firm, roll out a rectangle to 1/4 inch on a lightly floured surface (too much will make the cookies dry). |
| -Cut the dough with your larger cookie cutter. Cut a smaller shape (window) in half of the cookies for the top piece. |
| -Place the cookies 1 inch apart on parchment lined baking sheets. |
| -Gather up all of the dough scraps and roll together for additional cookies. Use the scrap pieces only once. |
| -Repeat with the other rectangle in the refrigerator while the others are baking. |
| -Bake the cookies for 12 minutes or until a very light golden color. |
| -Cool on a wire rack. |
| -Once cool, spread approximately 1/2 Tbl. of jam on the bottom cookie and top with the |
| -Sprinkle with powdered sugar for decoration. |
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