Ingredients
2 cups all-purpose flour1 cup roasted salted almonds2 to 3 teaspoons ground cardamom1/4 teaspoon salt1 cup unsalted butter, softened1/2 cup plus 1 teaspoon sugar, divided1 large egg1 jar (10 ounces) seedless blackberry spreadable fruit1 tablespoon lemon juice3 tablespoons confectioners’ sugar
Preparation
In a food processor, combine 1/2 cup flour and almonds; pulse until almonds are finely ground. Add cardamom, salt and remaining flour; pulse until combined.
In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets.
Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
In a small bowl, mix spreadable fruit, lemon juice and remaining sugar. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners’ sugar.
