Ingredients:

1 ¼ cups (224 g) Authentic Foods Multi-blend Flour

½ tsp ground cinnamon

¼ tsp salt

½ tsp Authentic Foods Vanilla Powder

2 sticks unsalted butter, softened

2/3 cup (135 g) granulated sugar

1 cup + 2 tbsp (116 g) Authentic Foods Almond Meal Flour

2 egg yolks

Zest of one lemon

2 heart cookie cutters (one bigger than the other)

½ cup Raspberry Jam

Powdered Sugar for dusting

Directions:

In a medium size bowl, whisk the Authentic Foods Multi-blend Flour, ground cinnamon, salt and Authentic Foods Vanilla Powder together.  Set aside.

In another bowl, use an electric mixer to beat the butter and sugar together for 3 – 4 minutes on medium-high speed until the mixture is light and fluffy.  Beat in the Authentic Foods Almond Meal at medium speed for another minute.  Then mix in the egg yolks and lemon zest just until combined.  Finally, add the dry ingredients that were previously set aside, and mix them into the batter just enough to combine all the ingredients together.

Separate the cookie dough into two flat discs.  Wrap each disc in plastic wrap and place in the refrigerator for at least one hour. 

Preheat the oven to 375 degrees Fahrenheit.  Line at least two cookie trays with parchment paper.

Take out one of the flat discs of cookie dough from the refrigerator.  Place the disk either between two large pieces of plastic wrap or place the flat disc on a silpat and cover with a large piece of plastic wrap.  Use a rolling pin to roll out the dough (roll your rolling pin over the plastic wrap) until it is about ¼ inch thick.  Use your cookie cutters to cut out about 8 heart shapes and use a spatula to place them on one of the prepared cookie trays.  Then cut another 8 more heart shapes using the large cookie cutter and cut the inside of the heart shapes with the smaller cookie cutter to make heart shapes with a heart-shaped hole in the middle.  Place these on the second cookie tray. 

Place the cut out cookies in the oven for 12 – 14 minutes until they are very lightly browned on the edges.  Let them cool on the cookie trays for a couple minutes.  Then place them on a wire rack until they are completely cool.

Now, take out the second flat disk from the refrigerator.  Repeat the instructions for rolling out the cookie dough, cutting it out and baking it.

To assemble the cookies, place the hearts without the centers on a wire rack.  Add some powdered sugar to a fine sieve and shake the sieve over the cookies to dust them with powdered sugar.  Then use a knife to spread about a ¼ teaspoon of raspberry jam on the heart shaped cookies with the centers.  Place the dusted hearts on top of the hearts with jam.  Then serve the same day.  Refrigerate these cookies if you are planning to serve them later.