- 1 cup almond flour (you will want to remove your flour and settle it to room temperature first, if its clumpy, send it through your processor to create a fine powder again)
- 1/2 cup packed light brown sugar (divided)
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt (fine)
- 1/4 tsp cinnamon
- 1 cup room temperature butter
- 1 egg
- 1 tsp vanilla extract
- 12 oz. seedless jam
- Confection sugar to dust
Whisk together the flour, baking powder, salt, and cinnamon.
- Mix the almond flour and the brown sugar
- Beat butter and the remaining brown sugar to light and fluffy (2-3 minutes.
- Add the egg and extract and beat until incorporated.
- Lower the speed and add the Almond extract and brown sugar mixture.
- Add the flour until just mixed- do NOT OVER MIX, in additions
- Divide in half and shape into discs, wrap with plastic, and refrigerate for 2 hours or overnight.
- Preheat oven to 350
- Roll to 1/8th " thickness and cut out, placing on parchment paper
- Chill again for 20-25 minutes
- Bake for 9-11 minutes, rotating in between.
To make it look like little windows:
Count out the number of cookies you've cut out. Place half of them on one sheet pan and half on another. Leave one sheet pan of cut outs in tact. On the other sheet pan, take a smaller cookie cutter and cut out a little "window", setting aside the cut piece. Bake as above. Once done, remove and cool completely. Lightly scrape some jam or even chocolate on the solid base and top with the cookie that's cut out.