2 1/2 cups Deya’s Gluten-Free Cake flour
1/2 cup unblanched almonds, finely ground
1 teaspoon ground cinnamon
Pinch of salt
2 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 cup unsifted powdered sugar
2/3 cup raspberry jam
In a large bowl, cream butter and granulated sugar until fluffy, about 3 minutes. Set aside.
Measure almonds and grind in food processor until very fine.
In a small bowl, combine Deya’s Gluten-Free Cake Flour, ground almonds, cinnamon and salt. Add flour mixture into butter mixture and combine well.
Cut ball of dough into thirds. Place each piece of dough between two sheets of wax paper. Roll each one out until they are each about 1/8 of an inch thick. Refrigerate until firm, or at least for one hour.
Preheat oven to 350ºF and place a piece of parchment paper (or silpat) on a cookie sheet.
Remove the top layer of wax paper from one of the pieces of rolled out dough. Using a 2-inch round cookie cutter, form cookies and place onto cookie sheet. Cut out a shape in the center of half of the cookies with a small cookie cutter.
Bake for about 10 minutes or until slightly golden.
Cool cookies on cookie sheet before transferring them to a cooling rack.
Once they are completely cooled, spread some of the raspberry jam onto one of the solid cookies. Sprinkle a cookie with the center cut out with confectioner’s sugar. Place the dusted cookie on top of the jam covered cookie to form a sandwich.
Repeat until finished with all cookies.