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Sift together the flour, icing sugar, salt and ground almonds. Set aside.
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Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal.
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Whisk together the egg yolks, vanilla and almond extracts.
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Add to the crumbly dry mixture and mix in until a soft dough forms.
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Wrap the dough in plastic wrap and chill in the fridge for at least a half hour. Roll the dough out between two pieces of lightly floured parchment paper to about 1/8 of an inch thick.
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Cut out cookies using a 3 inch cutter and place on a parchment lined baking sheet.
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Cut circles or hearts or whatever shape you like out of the centers of half of the cookies.
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Bake at 350 degrees F for 15 - 20 minutes, just until they start to brown slightly at the bottom edges but are still very pale.
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Remove from the oven and spoon 1 rounded teaspoon of apricot jam (or your favorite jam) onto the middle of the bottom halves of the cookies and spread out only slightly to about 3/4 of an inch from the edge of the cookie. Carefully lay the top halves of the cookies onto the jam and press down lightly.
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Return to the oven for an additional 5 to 6 minutes. This will heat up the jam to a point where it will stick the two cookie halves together.
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Cool on the baking sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
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Store in airtight containers.