Steps
- Mix 300g of all-purpose flour, 100g of icing sugar, 100g of almond meal, and ⅛ teaspoon of salt. Rub in 200g of cold cubed unsalted butter until crumbly.
- Work in 2 egg yolks to form a dough. If it stays crumbly after 1 minute, work in 1 tablespoon of milk. Wrap and chill for 30 minutes.
- Preheat the oven to 350°F / 175°C. Roll the dough to ⅛in / 3mm thick on a floured surface. Cut matching rounds and a small central hole in half of them.
- Place on parchment-lined baking sheets. Bake for 8-11 minutes, until the edges are golden, then transfer to a rack to cool.
- Spread the solid cookies with 200g of smooth red currant jam. Dust the cutout tops with icing sugar, then gently press onto the filled bases.