Filled butter and almond cookies

Ingredients for 1 servings:

• 500 g flour
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 1 tbsp lemon(s) – zest, grated
• 1 pinch of salt
• 150 g sugar
• 2 large eggs
• 250 g butter – flakes, cold
• 200 g almonds, peeled, grated
• 150 g jelly (raspberry or currant)
• 100 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Mix the flour and baking powder and sift them onto a clean tabletop. Make a well in the center and add the eggs, sugar, and spices. Mix with a fork until thick. Add the butter, cut into pieces, and the almonds. Knead everything into a smooth dough and let it rest in the refrigerator for at least 2 hours. Roll out the chilled dough with a floured rolling pin to a thickness of 3–5 mm. Cut out various shapes (stars, hearts, moons, circles), and place them on baking sheets lined with baking paper. Bake in a preheated oven at 180°C for 10 minutes each (they should not overbrown). While still hot, spread half of the cookies with jelly and cover with a second cookie of the same size. Cool thoroughly on a wire rack, then dust with sifted powdered sugar. Store in tightly sealed containers.