Instructions

Step 1: Mix flour, baking powder, salt, and cinnamon in a large bowl. Set aside this dry mix.

Step 2: Mix the almond flour with ¼ cup brown sugar, ensuring no clumps remain.

Step 3: Use a hand or stand mixer to beat butter and the remaining ¼ cup of brown sugar until light and fluffy, approximately 2 to 3 minutes.

Step 4: Add egg and vanilla, mixing well.

Step 5: Gradually combine the almond flour mixture and the flour mixture until it forms a dough that no longer sticks to the side of the bowl.

Step 6: Divide the dough into halves, shape it into disks, and wrap each securely in plastic wrap. Chill for at least 2 hours or overnight.

Step 7: Preheat the oven to 350°F, line 2 baking sheets with parchment paper.

Step 8: Dust your counter with flour and roll out each dough piece to about ⅛ inch thickness.

Step 9: Use a cookie cutter to cut dough, placing pieces on the baking sheet. Cut centers out of half the pieces.

Step 10: Bake cookies, rotating sheets halfway through, until edges brown and centers puff with small cracks (10 minutes for bottoms, 8 minutes for tops).

Step 11: Allow cookies to cool completely.

Step 12: Spread ½ teaspoon of preserves on each bottom.

Step 13: Sandwich a top with a bottom, pressing gently, and dust with powdered sugar. Enjoy immediately or rest for a few hours or overnight as the flavors improve over time!