Instructions

• Preheat oven to 350°F, and line three baking sheets with parchment.
• Place the butter, granulated sugar, and lemon zest in the bowl of a stand mixer and beat, using the paddle attachment, until creamy. Add the yolk and extracts, and mix well, scraping down the sides of the bowl. (This can also be also be done by hand.)
• Add flour, almond flour, and spice mixture, and beat on low speed until it all comes together in a ball. Divide the dough into two equal pieces; wrap one piece and refrigerate.
• On a well-floured surface and with a floured rolling pin, roll out one ball to 1/8-inch thick. Using a 1-1/2-inch round cookie cutter, cut out 24 cookies. You may need to pull and knead together the scraps, and roll out again to cut the last few. After you cut out 24 cookies, add any remaining scraps to the refrigerated piece of dough. Transfer cookies to a parchment-lined baking sheet and bake for 13 minutes, or until golden brown. Let cool on the baking sheet set on a rack.
• Roll out the remaining half of the dough (including the scraps), and cut out 24 more cookies. Using a 1/2-inch to 3/4-inch cookie cutter, cut out the centers. I used a square shape to make “diamond” centers, but the shape doesn’t matter. Transfer the 24 cookies with cut-out centers to a parchment-lined baking sheet. Place them in the oven and bake for 13 minutes. Remove from the oven and let cool on the baking sheet set on a rack.
• With the leftover dough, start a third batch. Pull together all the scraps, knead them together, roll out, and cut out 24 more rounds (gathering the scraps and re-rolling as needed). Using the smaller cookie cutter, cut out the centers of 12. Bake the cookies for 13 minutes, then let cool on baking sheet set on a rack as with the first two batches.
• When fully cool, flip the solid cookies so the flat side is up. Dust confectioners sugar over the cookies with holes.
• Place about 1/2 teaspoon of raspberry jam on the flat side of the whole cookies and spread it slightly. Top each with a dusted cookie and press down lightly (touching only the side edges) to make a cookie sandwich.
• Makes 36.
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• Spice Mixture
• • 2 tablespoons ground cinnamon
• • 1/4 teaspoon ground nutmeg
• • 1/4 teaspoon ground cloves
• • 1/8 teaspoon ground coriander
• • 1/8 teaspoon ground cardamom
• • 1/8 teaspoon ground ginger
• • 1/8 teaspoon ground mace
• Whisk together all the spices in a small bowl.
• Makes just over 2 tablespoons.