How to make
Oven - 340°F (170°C).
Two flat trays lined with baking paper.
In a bowl, mix the flour, cinnamon, sugar, salt and almond flour.
In the bowl of a mixer or a hand held mixer, beat the butter with the sugar, until it becomes crumbly. Work with the mixer on low speed. Add the egg, vanilla and add the dry ingredients in three parts. Beat on medium speed of the mixer for about 3 minutes to form a nice ball of dough.
Take out the dough and wrap in foil. Refrigerate it for at least 1 hour or leave it overnight.
When it has cooled well, roll it out with a rolling pin onto a lightly floured surface and cut out shapes of your choice with floured molds. The scraps are collected again, cooled and rolled out. Half of the shapes are left as a base and the others are cut out in the middle with a tiny mold.
The cookies are arranged in the tray on the baking paper and left in a cool place, until the oven heats up. This helps them to maintain their shape when baking.
Bake at 340°F (170°C) for about 10 minutes or until the edges are slightly golden. Leave them to cool completely.
The prepared cookies can be for a long time before being filled with a raspberry jam filling, which is the traditional one for these cookies, by carefully spreading the bottom cookie and a cookie with a hole in the middle is placed on top, but before being closed, they are sprinkled with powdered sugar. They are slightly pressed.
Almond flour can be made from peeled and dried almonds, placed in a blender and grinded. It can be replaced with hazelnut flour, as they are also pre-peeled and dried at room temperature or in the oven at 210°F (100°C).
You can make the dough into crumbs either with a fork or with blender, but here I have indicated making it directly in a mixer, so that it is done quicker.
