Mix the flour with the almonds in a food processor. Blend until the almonds are finely ground.
Add 2 more tablespoons of flour, baking powder, cinnamon, and salt. Stir again.
Place 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 a couple of times with your hands.
Divide the dough into two and place it on plastic wrap (egapack) and wrap each ball of dough. Let it cool for 1 hour.
After an hour, preheat the oven to 180 degrees and sprinkle flour over a flat surface to work.
Remove the dough and roll it out to a thickness of 3 mm. Use a star or heart-shaped cutter to cut out each cookie (you should get about 36 from each dough).
Repeat the previous step but now use a smaller cutter to cut a hole in the center of each cookie (this is what will be filled with jam). 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 baking sheet and then the other).
Let cool on a rack and when they are cool, spread jam on half of the cookies without holes and place the other on top. Sprinkle with powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?