How To Make Cookies

Combine the almond flour, all-purpose flour, cinnamon, cloves, and salt.

Whisk the eggs, add the water, and mix briefly. Combine the butter and sugar, and beat until smooth-approximately 3 minutes. Add the egg-and-water mixture and beat for 1 minute.

Divide the dough into two portions, and roll each portion between two sheets of plastic wrap into a thin sheet, 0.3 to 0.5 cm thick. Place in the refrigerator until firm-at least 2 hours, though I prefer to leave it overnight. The dough can be refrigerated for up to 3 days or frozen for up to 2 months.

Use cookie cutters to cut out shapes: cut half into solid shapes (such as scalloped circles), and cut the other half into matching shapes with a cutout center. The scraps can be gathered, re-kneaded, rolled out again, and cut into additional shapes.

Bake in an oven preheated to 375°F (190°C) for about 11 minutes, or until golden brown and slightly firm. These cookies do not spread much during baking, so they can be placed relatively close together on the baking sheet.

Dust the tops of the cutout cookies with powdered sugar. Pipe jam or Nutella onto the flat bottoms of the solid cookies, then place the cutout cookies on top and press gently to sandwich them together.