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