- 150 g butter
- 50 g sugar
- 1 egg
- 50 g grounded hazelnuts
- 25 g grounded almonds
- 200 g flour
- 1 teaspoon baking powder
- 200 g preserve (your choice, I used cherry)
- powdered sugar for decoration
Mix butter and sugar fluffy. Add the egg and mix well. Fold in the grounded nuts and almonds. Sieve the flour and add to the mix. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
Remove from the fridge and let the dough rest for 5 minutes to warm up a bit, as it is easy to spread. Sprinkle a little flour on the worktop and roll the dough thin sheet (about 3-4 mm). To be easier to spread, divide the dough in two and roll two sheets. Cut the dough in shaped flowers, hearts or other shapes. Half of the shapes cut out the center with a smaller round form. Use all the dough by rolling all the rests. Make sure you have equal parts of regular shapes and the other half with wholes as those will be assembled later.
Arrange the cookies on baking tray covered with baking paper. Bake at 180C for 10-12 minutes. Let the cookies cool. Brush with a teaspoon of jam all whole cookies. Place the cut cookie above, being careful not to touch the powder with sugar. Press lightly to stick the two pieces.