Sometimes one needs cookies that not only taste but also look spectacular. These delicious and festive cookies with a hint of cinnamon and a nuttiness from the almonds fit the bill.
The dough is relatively straightforward to put together, but the dough is somewhat tricky to handle and can get a bit soft if the kitchen is warm. The easiest solution is to place a few ice packs on the dough (which has been rolled out between the sheets of parchment paper). A few minutes should cool the dough to make it handleable again.
These are excellent cookies for making for a special occasion or for gifting. I was inspired to make them after making a big batch of berry jam and using some of it for the filling. Under pressure from brat no. 2, some cookies were filled with dark melted chocolate. Maybe not traditional, but equally delicious.
Feel free to replace the ground almonds with ground hazelnuts (would be a great match with a chocolate filling) or pistachios for a different flavour.
The original recipe came from the New York Times cookbook and needs little altering.