70 gr. Ground almonds / walnuts /;
50 gr. sugar;
140 gr. soft butter;
180 gr. sifted flour;
1 egg yolk;
Now it’s the time to turn on the over to 180C/350F.
After this hour passed, take out the dough and kead it again. Roll out a thin sheet and cut out the desired shape. On half of the forms, cut and a little circle in the middle.
Arrange the cookies on a tray covered with baking paper and bake for about 5-8 minutes.
The cookies do not have to darken as they will become very fragile.
When they are ready, leave them to cool and meanwhile warm a little the raspberry jam.
Using a small spoon or brush, spread the jam all over the cookies without the hole in the middle and place a cookie with a hole onto the other one. Press gently.