5 1/2 ounces butter

5 1/2 ounces powdered sugar

4 eggs

1 teaspoon vanilla extract

Zest from 1/2 a lemon

5 ounces cake flour

4 ounces almond flour

4 ounces cake crumbs

2 teaspoons ground cinnamon

5 ounces raspberry jam

Powdered sugar for garnish

In a large bowl, cream butter and 5 1/2 ounces of powdered sugar.

Add one egg at a time, mixing and scraping down the sides of the bowl well. Add the vanilla extract and lemon zest and mix well.

Add the cake flour, almond flour, cinnamon and cake crumbs and combine well. Chill the dough in the refrigerator.

Preheat the oven to 350 degrees. Roll the chilled dough to 1/8-inch thick.

Cut the dough with heart-shaped cookie cutters. Using a smaller cutter, make a heart-shaped hole in the middle of half the cookies.

Bake the cookies until they are golden brown, about 12-15 minutes.

Remove the cookies from the pan and allow to cool completely.

Sprinkle the cookies with the hole with powdered sugar. Spread raspberry jam on the remaining cookies and top with the sugar dusted ones.