Ingredients:

  • 120g all-purpose flour
  • 50g almond flour
  • 115g unsalted butter, softened
  • 65g granulated sugar
  • 1 large egg
  • 2g ground cinnamon
  • 1g salt
  • 5ml vanilla extract
  • 170g raspberry preserves
  • 15g confectioners' sugar, for dusting

Instructions:

  1. Beat the softened butter and granulated sugar until pale and fluffy.
  2. Mix in the egg and vanilla extract until fully incorporated.
  3. Sift together the all-purpose flour, almond flour, cinnamon, and salt. Slowly blend into the wet ingredients until a soft dough forms.
  4. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
  5. On a lightly floured surface, roll the dough to a consistent ¼ inch thickness.
  6. Use a larger cutter to create the bases and a smaller cutter to create the 'windows.'
  7. Place on parchment-lined sheets and bake at 350°F (175°C) for 8–10 minutes.
  8. Allow them to cool completely on the pan for 5 minutes.