Cut butter into ½-inch cubes.

To a large bowl add flour, almonds, powdered sugar, salt, vanilla sugar, lemon zest, egg, and butter cubes.

Knead to a smooth dough.

Shape dough into a square, cover with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.

On a lightly floured surface, roll the dough out to ⅛-inch in thickness.

Cut out your favorite cookie shapes.

On half of the cookies, use your smallest cookie cutter or the end of a round piping tip to make a cutout in the center of each cookie.

Place the cookies on the baking sheets and bake for about 10 min. or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool completely.

Take a cookie without the cutout brush it with jelly and place a teaspoon of jelly in the middle of the cookie.

Top with a cookie with the cutout.

Dust with powdered sugar.