- 250 grams Pastry flour
- 150 grams ground almonds
- 3 Egg yolks
- 1 pinch Salt
- 200 grams Powdered sugar
- 200 grams cold Butter (cubed)
- 150 grams Raspberry jelly
Combine the flour, ground almonds, salt and powdered sugar in a large bowl. Make a well in the center and add the egg yolk. Distribute the butter over the top and mix everything with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
Roll the dough out onto a floured surface until about 3 mm (approximately 1/10 inch) thin. Cut into circles about 5.5 cm (approximately 2 inches) in diameter. Then cut out small circles in the center of half of the cookies. Place onto a baking sheet lined with parchment paper. Gather up the dough scraps, reroll and cut out more cookies.
Bake in an oven preheated to 175°C (approximately 350°F) for 12-15 minutes, until golden brown. Remove from the oven and dip the cookies with holes in the center into the sugar.
Spread the raspberry jelly onto the whole cookies and top with the cookies with holes. Place on a serving platter or store in an airtight container.