Raspberry Sables

Directions

1. 1
   Combine the flour, confectioner's sugar, butter, almond flour, egg yolk, and almond extract in a food processor and process to form a soft dough.
2. 2
   Remove from the machine, wrap in plastic wrap, and refrigerate for 30 minutes.
3. 3
   (Or, beat together the sugar, butter, and egg yolk, then stir in the flour, almond flour, and almond extract.)
4. 4
   Preheat the oven to 375F (190C).
5. 5
   Lightly butter two baking sheets.
6. 6
   Roll out the dough on a lightly floured work surface to a thickness of 1/8 in (3mm).
7. 7
   Using a 3in (5cm) round cookie cutter, cut out rounds and transfer to the baking sheet.
8. 8
   Gather up the scraps and re-roll as needed, but do not overhandle the dough.
9. 9
   Bake for 810 minutes, or until pale gold.
10. 10
    Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
11. 11
    Sandwich the cookies together, using about 1 tsp raspberry preserves for each pair.