Almond Shortbread Sandwich

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, using an electric mixer or by hand with a wooden spoon.
4. Add the vanilla extract and almond extract to the butter mixture, and beat until combined.
5. Gradually add the flour mixture to the butter mixture, mixing just until the dough comes together. Do not overmix.
6. On a lightly floured surface, roll out the dough to about 1/4-inch (6 mm) thickness. Use a round cookie cutter, approximately 2 inches (5 cm) in diameter, to cut out cookies. Gather and re-roll the scraps as needed.
7. Place the cookies on the prepared baking sheet about 1 inch apart and bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow them to cool completely on a wire rack.
8. Meanwhile, to prepare the filling, mix the almond paste and water in a small bowl until smooth. If the almond paste is dry, you can microwave it for a few seconds to soften before mixing.
9. Once the cookies are cooled, spread about 1 teaspoon of the almond filling on the bottom side of half the cookies. Place another cookie on top to form a sandwich.
10. Dust the tops of the sandwich cookies with powdered sugar for a finishing touch.
11. For best results, store the almond shortbread sandwiches in an airtight container for up to a week to maintain freshness and flavor.