Walnut Sandwich Cookies with Currant Jam
For the cookies: In a bowl, beat the butter with a hand mixer until creamy. Beat in the egg, sugar, ground walnuts, whole-wheat flour, baking powder, cinnamon and cloves until combined. Knead by hand until a smooth dough is formed. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, roll the dough to 3-4 mm (approximately 1/8 inch) thick. Use a scallop edged rectangular cookie cutter to cut out cookies from the dough. Place on a parchment-lined baking sheet. Bake in a 180°C (approximately 350°F) oven for 12 minutes. Remove from the oven.
While the cookies are still warm, spread half with the jam. Press the remaining cookies on top to form sandwich cookies. Cool on a wire rack.
For decorating: In a bowl, stir the powdered sugar with the lemon juice until smooth. Glaze the cookies and garnish each with a walnut half.
If a round cookie is preferred, replace the ground walnuts in the dough with ground almonds. Also replace the walnut garnish with sliced almonds.