Ingredients:

  • 2 cups All-Purpose Flour (plus extra for dusting)
  • 1 cup Blanched Ground Almonds (Almond Flour)
  • 3/4 cup Confectioners' Sugar, sifted
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Lemon Zest (zest of 1 small lemon)
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed
  • 1 large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/2 cup Seedless Raspberry Jam
  • 1/2 cup Confectioners' Sugar (for dusting)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, ground almonds, sugar, salt, and lemon zest in a large bowl or the bowl of a stand mixer.
  2. Cut in the Butter: Add the cold, cubed butter. Mix on low speed until the mixture resembles coarse sand and no large pieces of butter remain.
  3. Add Wet Ingredients: Add the egg yolk and vanilla extract. Mix briefly until the dough just comes together into a cohesive mass. Do not overmix.
  4. Chill: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and refrigerate for a minimum of 90 minutes, or up to 2 days.
  5. Preheat and Prep: Preheat the oven to 170°C (340°F). Line baking sheets with parchment paper.
  6. Roll the Dough: Remove one disk from the fridge. Working quickly, lightly flour a surface and roll the dough out to an even thickness of about 3 mm (1/8 inch).
  7. Cut the Bases: Use the large heart cutter to cut out half of your required bases (solid hearts). Transfer carefully to the prepared baking sheets.
  8. Cut the Lids: Roll out the second dough disk. Cut the remaining halves with the large cutter. Then, use the small heart cutter to punch out the centre from these 'lids'.
  9. Second Chill (Mandatory): Place the trays of cut cookies back into the refrigerator for 15 minutes before baking to prevent spreading.
  10. Bake: Bake the cookies for 12–15 minutes, rotating the tray halfway through, until the edges are lightly golden brown. The centres should remain pale.
  11. Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. They must be entirely cool before assembly.
  12. Dust the Lids: Place the cooled cookies with the heart cut-outs (the 'lids') on a flat surface. Using a fine mesh sieve, generously dust them with confectioners' sugar.
  13. Fill the Bases: Warm the raspberry jam slightly. Spread about 1 teaspoon of jam onto the solid cookie bases, keeping the jam within the edges.
  14. Assemble: Gently place the dusted, cut-out lids on top of the jam-covered bases. Serve immediately or store in an airtight container.