Cut the butter into small pieces. Quickly bring together a smooth dough from flour, butter, sugar, egg, vanilla sugar and ground almonds. Shape the dough into a disc, cover with plastic wrap and refrigerate for 2 hours. Preheat oven to 175°C (approximately 350°F). Remove a portion of the dough and roll out on a lightly floured surface.
With round corrugated ramekins about 5 cm (approximately TK inch) in diameter, cut out cookies. Cut out a smaller hole in the middle of half of the cookies. Continue with the remaining dough. Bake until golden, about 12-14 minutes. Let cool.
Warm the jam or jelly. Spoon about ½ teaspoon of jelly on the middle of cookies. Place cookies with holes on top. Dust with Powdered sugar.