- Almonds : 1 cup
- All-Purpose Flour : 2 cups
- National Iodized Salt : 1/4 teaspoon
- Butter (room temperature) : 1 cup (220 gm)
- Caster Sugar : 3/4 cup (150 gm)
- Vanilla Essence : 1 teaspoon
- Egg Yolks : 3 medium
- National Strawberry Jam : 1/2 cup, for filling
- Icing Sugar : quarter cup, for garnish
Pre-heat oven to 350 F/180 C.
Put almonds and two tbsp of caster sugar in a food processor and process to fine ground powder.
In a bowl sift all-purpose flour and National Iodized Salt.
In a separate large bowl, beat butter and the remaining sugar till it’s light and fluffy. Add vanilla essence and beat in the egg yolks one at a time.
To this, fold in the flour mixture little at a time. Mix properly, cover with plastic wrap and refrigerate the dough for one hour.
Line a baking tray with parchment/baking paper.
Remove the dough and divide it in half; dust the working area with little flour and roll out the dough to about 1/4 inch thickness.
Using a cookie cutter, press and cut out the cookies. Cut-out a small hole in the center of half of these cookies, while leaving half un-cut. Allow the pastry dough to chill appropriately in the refrigerator before you decide to roll and cut out the cookies. If during the process of rolling and cutting, the dough gets too soft to work with, put it back in the refrigerator until it is firm.
Place the cookies on the baking sheet, leaving a little space between each. Bake the cookies for about 12 minutes or till lightly browned around the edges. Remove the cookies from oven and cool on a wire rack.
For the filling: Briskly stir National Strawberry Jam and generously spread over the cookies that have no holes in their center.
Place the cookies with the holes on top of the jam topped cookies to make a sandwich.
Sprinkle a little icing sugar and serve!