Bleeding Heart Cookies
Combine flour, sugar, lemon zest and almonds. Form a well in the center and add egg yolks. Cut in butter with a pastry cutter, then use hands to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat an oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll out dough to about 3 mm (approximately 1/5 inches) thick on a lightly floured surface. Cut out heart shapes, about 5 cm (approximately 2 inches) wide. Cut out a smaller heart in the center of half the cookies. Place on baking sheet and bake for 6-10 minutes. Remove from oven and sprinkle the cookies that have the center removed with powdered sugar. Cool on a grid.
Heat jelly in a small saucepan until it is liquid. Spread jelly on cookies that do no have a hole. Press cookies with a hole on top of each cookie that has jelly. Let dry and serve and room temperature.