Recipe for Eastern Shortbread with Jam

In the bowl of the mixer, equipped with the paddle attachment, add the flour, almond flour, powdered sugar, salt, and cold butter cut into pieces. Mix at speed 1 (the mixture should resemble sand). Add the 2 eggs, previously beaten, and continue mixing at speed 1 until a ball begins to form. Stop the mixer, transfer the dough to the work surface, gather the dough with your hands, wrap it in plastic, and refrigerate until the next day.

The next day, on a floured work surface, roll out the dough (1/2 cm thick). Cut out whole shapes and shapes with a central hole (the same number of each to be able to assemble them).

Place on a baking sheet lined with a silicone mat or parchment paper. Bake for 10 minutes. Let them cool on a wire rack. Spread jam on the filled shapes.

To finish, sprinkle the holes with powdered sugar, and place them on the filled shapes to assemble. If needed, add a little jam in the central hole and let them dry before storing them in a tin.