Mix the flour with the almonds in a food processor. Blend until the almonds are very well ground.
Add 2 more tablespoons of flour, baking powder, cinnamon, and salt. Stir again.
Put the sugar, butter, and lemon zest in a mixing bowl. Cream the butter for 3 minutes and add the egg yolks. Continue beating until fluffy.
Gradually add the flour mixture to the yolk mixture until a dough forms. Knead it a couple of times with your hands.
Divide the dough in two and place it on plastic wrap (egapack) and wrap each ball of dough. Chill for 1 hour.
After an hour, preheat the oven to 180 degrees and sprinkle flour on a flat surface to work on.
Remove the dough and roll it out to a thickness of 3 mm. Use a star-shaped cutter to cut each cookie (you should get about 36 from each batch).
Repeat the previous step but now cut a hole in the center of each cookie with a smaller cookie cutter (this is where the jam will be filled). Place the cookies on a greased baking sheet.
Arrange the cookies on a greased baking sheet (about 2 cm apart so they don’t stick) and bake for 10 minutes (first one tray and then the other).
Let cool on a rack, and when they are cold, spread jam on half of the cookie without the hole and place the other on top. Dust with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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