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Export 6 ingredients for grocery delivery
Step 1
beat the butter and sugar until fluffy, 2-3 minutes
Step 2
add the egg white, almond flour, and flavorings
Step 3
beat well
Step 4
the stir in the flour until well combined
Step 5
pat out to a rectangle on plastic wrap and cover tightly, refrigerate 30 minutes
Step 6
preheat the oven to 325˚
Step 7
take one-quarter of the dough and roll it out on a silicone baking mat to about 1/6 of an inch, this is where the rolling pin with depth markers comes in handy
Step 8
use the big cookie cutter to cut out 6-8 big cookies, and then cut out the middle of the cookies with the smaller cookie cutter--you can do this ANY way you like, it doesn't HAVE to be right dead center
Step 9
refrigerate the tray of cookies extra dough and all for 15 minutes, meanwhile roll out another tray
Step 10
after 15 minutes peel off the extra cookie dough and bake in the preheated oven for 12-14 minutes
Step 11
chill any remaining dough between rolling out batches to keep it cold
Step 12
when the cookies are set and just very lightly browned remove the tray to a cooling rack
Step 13
continue rolling and baking cookies in pairs until the dough is gone
Step 14
when all the cookies are done and cooled separate the tops of the cookies on a separate cooling rack
Step 15
put some powdered in a sifter or a sieve and sprinkle over the tops of the cookies
Step 16
spread raspberry jam on the bottoms of the cookies
Step 17
stack one powdered sugar top over the cookie spread with jam and set aside
Step 18
repeat with remaining cookies until all are matched
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