This recipe makes delicious sandwich biscuits with a raspberry jam filling. You can experiment with different flavours of jam as well.
1 1/4 cups (330g) unsalted butter, softened
2/3 cup (180g) white sugar
2 cups (250g) sifted plain flour
1 3/4 cups (180g) ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam
1/3 cup (45g) icing sugar for decoration
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Directions Preparation:30min › Extra time:1hour chilling › Ready in:1hour30min
Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon then continue beating until the mixture becomes a slightly stiff dough.
Shape the dough into a ball, wrap it in wax paper or cling wrap and refrigerate it for about one hour.
Preheat oven to 165 degrees C.
On a lightly floured surface roll the 1/2 of the dough into a sheet 3mm thick. With a 5cm biscuit cutter or a glass cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 3mm sheet. Cut out more circles. You should now have about 12 circles.
Arrange them on an ungreased baking tray leaving about 3cm of space between them.
Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking tray cut out the center of each circle with a 2cm biscuit cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
Spread tops of the solid circles with a thin coating of jam, lay a cutout circle on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each biscuit and sprinkle the tops with icing sugar before serving.
NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.