Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Line parchment paper on the baking sheet.
Step 3
Whisk together
All-Purpose Flour (435 g)
,
Almond Meal (85 g)
,
Baking Powder (2 g)
,
Salt (2 g)
, and
Ground Cinnamon (as needed)
in a mixing bowl.
Step 4
In a stand mixer, beat
Unsalted Butter (340 g)
and
Brown Sugar (215 g)
together on medium speed until light and fluffy about 2-3 minutes. Make sure to scrape down the sides.
Step 5
Add
Egg Yolks (2)
, one at a time. Then add
Vanilla Extract (5 mL)
and beat everything until combined. Make sure to scrape down the sides of the bowl.
Step 6
Add dry ingredients and mix on low speed until incorporated.
Step 7
Equally, divide the dough in two. Reserve one in the fridge and work on it with one dish at a time. Roll out the dough on the parchment paper to about ⅛-inch thick. If there are any cracks during rolling out the dough, you can patch it up with scraps.
Step 8
Use a 2-inch in-diameter round cookie cutter to cut. Roll out the leftover dough and cut until you finish with the dough. Because there is lots of butter and your dough may become too soft, make sure to put it to chill in the refrigerator before continuing.
Step 9
Then use a Christmas pattern cutter to cut the hole from the middle of the half of the cookie dough, this is for the top part of the cookie sandwich.
Step 10
Bake in the oven for about 12-15 minutes. You can bake in batches and while the first batch is baking, prepare the second dough.
Step 11
Once the cookies are baked, transfer them to a wire rack to cool down completely.
Step 12
Prepare your fruit preserve fillings. Mix
Red Currant Preserves (160 g)
with
Orange Zest (1)
in one bowl. Mix
Apricot Preserves (160 g)
with
Rum (5 mL)
in the second bowl. And mix
Lemon Curd (125 g)
with
Lemon Zest (1/2)
in the last bowl.
Step 13
To assemble, fill the fruit preserve mixture on the flat side of the large circle cookies. Then top each of them with the Christmas pattern cut cookies.
Step 14
Sprinkle with
Powdered Confectioners Sugar (15 g)
and serve.
