Preheat oven to 350°F (180°C).

In a bowl, sift flour, cinnamon, salt and lemon zest and mix them together.

Using an electric hand mixer, or a stand mixer, cream butter.

Add sugar to the creamed butter and continue to beat till light and fluffy. Beat in vanilla extract and egg yolks.

Mix in the ground almonds and flour mixture.

Divide dough into 3 parts. Using a cling wrap or a parchment paper to cover the dough, roll to about 1/4 inch thick. Refrigerate the dough till firm.

Remove one of the dough and using a larger cookie cutter, cut out the cookies. Using a smaller cookie cutter, cut out the centre of half of the batch. Place them on a prepared baking sheets.

If ur cookies become soft, pop them back into the fridge and let it firm up. Reroll any scraps and cut out the remaining cookies.

Bake the cookies about 12 minutes or until lightly browned around the edges. Remove from oven and place on wire rack to cool.

Once the cookies are fully cooled, sprinkle icing sugar on the cookies that had their centre cut out.

Spread thin layer of jam on the bottom surface of the full cookie, with the top of the cookie facing outside.

Place both cookies together and gently sandwich them together. Using a small spoon, fill the cut out with a little more jam.

Tips: If you want the cookies to stay crisp when eating, assemble the cookies on the day of serving. The cookies can be stored in an airtight container for several days.

Makes 26 3 inch cookies. Recipe from JoyOfBaking.com