4 Lb 8 Oz Granulated Sugar
6 Lb Butter
1 Lb 4 Oz Whole Eggs
1 Oz Vanilla Extract
7 Lb 8 Oz Cake Flour
1 Lb Yellow-Cake Crumbs, sifted
1 Lb American Almond® Hazelnut Flour
1 Oz Cinnamon
2 Oz Baking Powder
American Almond® Sliced Natural Hazelnuts, as needed
Seeded Raspberry Jam or Quince Jam, as needed
Powdered Sugar, as needed
Cream the butter and sugar well on medium speed.
In a separate bowl, mix the whole eggs with the vanilla and add gradually to the butter mixture, scraping the bowl and mixing well after each addition.
Sift together the cake flour, cake crumbs, American Almond® Hazelnut Flour, cinnamon and baking powder. Add to the bowl and mix on slow speed just until a smooth dough is formed. Be careful not to over mix.
Spread the dough out onto 2 greased sheet pans, cover and refrigerate overnight.
For the bottom of each cookie, roll out the dough 1/4″ thick. Using a 3″ diameter fluted cutter, cut out the desired amount of cookies and place on parchment-lined sheet-pans.
For the top of each cookie, roll out another piece of dough 1/4″ thick. Cut out the cookies and then cut a 1″ hole in the center of each. Egg-wash the tops of the cookies and cover with American Almond® Sliced Natural Hazelnuts. Carefully transfer to parchment-lined sheet-pans.
Bake the cookies at approximately 380° F until lightly browned, being careful not to burn the nuts, for 10-12 minutes. Cool completely.
Spread a liberal amount of the raspberry (with seeds) or quince jam onto the cookie bottoms. Lightly dust the cookie tops with powdered sugar and sandwich with the bottoms. Extra jam may be piped into the center for added appeal.
For your assorted fancy cookie showcase, cut the cookies using a 1 1/2″ cutter and vary the fillings.
Try apricot and other fruit flavors or warm up a good quality fudge icing and sandwich before the fudge cools.
Formulation courtesy of American Almond