Servings: 36

2 cups flour (240g) 2 cups flour (240g)
1 teaspoon baking powder 1 teaspoon baking powder
1 cup butter, softened (227g) 1 cup butter, softened (227g)
¾ cup granulated sugar (150 g) ¾ cup granulated sugar (150 g)
1 cup almond flour (112 g) 1 cup almond flour (112 g)
1 tablespoon lemon juice 1 tablespoon lemon juice
6 oz. semi-sweet chocolate (170g) 6 oz. semi-sweet chocolate (170g)
½ cup raspberry jam (158 g) ½ cup raspberry jam (158 g)
½ cup finely chopped slivered almonds* (45g) ½ cup finely chopped slivered almonds* (45g)
* or sprinkles or other decorations note: or sprinkles or other decorations

In a medium bowl combine flour and baking powder; set aside. In large bowl, using electric mixer, cream butter and sugar until light and fluffy. Beat in almond flour and lemon juice. On low speed, gradually add in flour mixture, just until the dough is smooth and forms a ball. Shape into two 2-inch diameter rolls. Wrap tight in wax paper or plastic wrap; chill 4 hours or until firm. (Note: There are cookie shaping tubes that are available on-line that work really well.)
With a sharp, thin knife, using sawing motion, slice dough into 3/16-inch-thick slices. Place 1 inch apart on ungreased cookie sheets or parchment paper. Bake in preheated 375-degree oven for 10 minutes or until golden brown on bottom. Remove to wire rack to cool.
Meanwhile, melt chocolate in top of double boiler set over simmering water. Microwave jam for 20 to 30 seconds until spreadable. Spread half the cookies with jam; top with a plain cookie to form a sandwich. Spread a circle of chocolate on top of each sandwich. Sprinkle with chopped almonds or sprinkles.