Sandwich cookies with a layer of jam

Ingredients:

• 2.5 cups of unsifted premium wheat flour
• 85 g (1/2 cup) chopped almonds with skins
• 1 teaspoon ground cinnamon
• 280 g of butter at room temperature
• 2/3 cup granulated sugar
• 1 cup unsifted powdered sugar for dusting
• 1 cup redcurrant jam

Preparation:

1. Shortcrust pastry: In a medium bowl, quickly whisk together the flour, ground nuts, and cinnamon using the whisk attachment. Set aside. In the large bowl of an electric mixer, beat the butter on medium-low speed until smooth, about 1 minute.
   
   Add sugar at medium speed and mix thoroughly until slightly fluffy, scraping down the sides of the bowl. Reduce mixer speed, gradually add dry ingredients, and mix thoroughly.
2. Divide the dough into 3 pieces. Roll each portion of dough between 2 sheets of parchment paper to form a circle 11 inches (28 cm) in diameter and 0.3 cm (0.25 cm) thick. Keeping the dough circles between the sheets of parchment paper, stack them on top of each other on a baking sheet and refrigerate until firm, at least 2 hours or up to 3 days, or freeze, well wrapped, for up to 1 month.
3. Position a rack in the lower third of the oven and preheat to 325°F (160°C). Line 2 large, cold baking sheets with parchment paper.
   
   Remove one portion of dough from the refrigerator. Remove the top sheet of parchment paper, place it back on the surface, and flip the entire circle over. Remove and discard the second sheet of parchment.
   
   Using a 4 cm round cookie cutter, cut circles from the dough. Using the narrow end of a 0.9 cm piping tip (such as the #3 from the Ateco set), cut three small holes in each circle. Place the cookies on a baking sheet, spacing them 1.5 cm apart.
4. Bake for 13-15 minutes, until the cookies are pale golden, no longer appear raw or shiny, and are slightly firm (press lightly on a few cookies). Place the baking sheet on a wire rack and let cool for 5 minutes. Remove the cookies from the parchment with a metal spatula and place them on a wire rack to cool.
5. Repeat the same process with the remaining two dough circles, cutting holes in only one-quarter of these circles so you can assemble the sandwich cookies later. Remember, if you have both holed and unholed cookies on the baking sheet, the holed portions will cook faster.
   
   Remove the baking sheet from the oven and use a metal spatula to transfer the remaining cookies to a wire rack. Return the baking sheet to the oven until the remaining cookies are done.
6. Decoration: Using a sieve, dust the top of the holed cookies with powdered sugar.
   
   In a small saucepan, bring the jam to a boil and cook for 2 minutes to evaporate some of the liquid. Let it cool until the jam is warm.
   
   Spread about 1/4 teaspoon of jam on each round, baking-side up. Place a sugar-dusted cookie on top of the jam and press gently to fill the holes. Repeat with the remaining cookies.
   
   Place undecorated cookies in an airtight metal container and store at room temperature for up to 10 days. Store decorated cookies in a single layer in a foil-lined cardboard box, such as a cake box, at room temperature for up to 3 days.