3/4 cup blanched almonds
1 3/4 cup all-purpose
1/2 cup sugar
1/4 t baking powder
1/4 t salt
1/4 t cinnamon
1 1/2 sticks unsalted butter diced and cold
1 t vanilla
12 ounce jar of seedless raspberry preserves
1/4 cup powder sugar sifted
Oven 350º Cookie sheets lined with parchment paper. Doughnut cutter with removable center ring.
Place almonds and flour in food processor. Process until almonds finely chopped 45 seconds to a minute. Add sugar, baking powder, cinnamon, and salt to flour mixture and process. Whisk egg and vanilla until blended in small bowl. Add to flour mixture and process until dough comes together. Divide dough in half , wrap in plastic wrap and chill in refrigerator for 1 to 2 hours.
Divide chilled dough in half and place half on lightly floured surface. Put remaining half of dough back in refrigerator. Roll dough to about 1/8 inch thick and cut using a doughnut hole cutter with center ring removed. Place on prepared cookie sheets and bake for about 10 minutes. Remove and cool onto wire rack. Roll remaining half of dough from refrigerator and place on lightly floured board. Roll until about 1/8 inch thick and cut with doughnut cutter with center ring attached. Place on prepared cookie sheet and bake about 10 minutes. Remove and place on wire rack. Repeat these steps with remaining dough. Left over dough scraps can be formed in ball, refrigerated, and rolled out one time only.
Spread lightly about 1/2 to 3/4 t of raspberry preserves on cookies without holes. Dust cookies with holes lightly with powder sugar. Place the cutout cookie on top of preserve covered cookie.
Note: This dough is delicate. I have also rolled it out onto lightly dusted waxed paper and had better success on transfering cut out dough to baking sheets.