Ingredients:

  • 115g unsalted butter, softened
  • 60g powdered sugar
  • 1 large egg
  • 5ml vanilla extract
  • 95g almond flour
  • 155g all-purpose flour
  • 2g ground cinnamon
  • 1.5g salt
  • 170g raspberry or apricot preserves
  • 15g powdered sugar, for dusting

Instructions:

  1. Cream the softened butter and 60g powdered sugar until smooth. Beat in the egg and vanilla until fully emulsified.
  2. In a separate bowl, whisk the almond flour, all-purpose flour, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet until a soft dough forms.
  3. Divide the dough into two flat discs, wrap tightly in plastic, and freeze for 30 minutes, then move to the fridge for 30 minutes to stabilize the fats.
  4. Preheat oven to 350°F (175°C). Roll the dough between two sheets of parchment paper to 1/4 inch (6mm) thickness.
  5. Cut 18 full heart shapes and 18 smaller window shapes. Place on a lined sheet and bake for 8–10 minutes until edges are barely golden. Let cool completely on the pan.
  6. Sift the remaining 15g powdered sugar over the 18 window cookies. Spread approximately 1 teaspoon of preserves onto the flat side of the solid cookies and press the sugared window cookie on top.