Ok you have to have the patience of a saint if you intend to refrigerate them for an hour and then attempt to roll them out. However, these are very, very tasty! I'm taking off one star because they were difficult to make.
I also had to change the oven temp to 350 since they were not getting browned at all at 325. I baked them for the full 15 minutes (though my cookies were a bit thick, if yours are thin maybe less time).
My advice - refrigerate overnight (at least, I refrigerated the dough for a week since I didn't have the time to roll them out), divide the dough into 2 sections and instead of forming into a ball before you refrigerate, form into a thick pancake, which will make it easier to roll out without crumbling. Use lots of flour when rolling, and don't roll too hard - a light touch works fine.
I made three versions: one with 1 tsp. lemon zest and pecans instead of almonds; one with 1 tsp. orange zest, hazelnuts instead of almonds, and chocolate instead of jam; and one with 1 tsp. ground ginger and apricot jam.