These festive Viennese sandwiches are filled with bright berry jam and dusted with icing sugar to finish.
1 1/4 cups
, at room temperature
lingonberry or red currant
, for garnish
STIR flour with almonds and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg yolk and almond extract. Using a wooden spoon, gradually stir in flour mixture until combined. Divide dough into 2 portions. Form into discs, wrap with plastic wrap and chill in freezer until firm, about 30 min.
POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 large baking sheets with parchment. Roll out each disc on a floured counter until 1/4 in. thick. Cut out cookies with a 1 1/2-in. round cutter. Arrange on prepared sheets. Roll scraps into a ball and chill until firm enough to roll again.
BAKE in top and bottom thirds of oven, switching and rotating sheets halfway through, until edges are lightly brown, 14 to 16 min. Transfer cookies to a rack to cool completely. Repeat with remaining dough.
SPREAD 1/2 tsp of jam each on half the cookies. Sandwich with remaining cookies. Dust with icing sugar.