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These Austrian delicacies are a treat anytime of the year, but especially during the holidays. They are a nutty sandwich cookie filled with jam and absolutely delightful. Not only are they a beautiful cookie, but delicious as well! Enjoy!

And if you are staying with us in our Cascade Luxury Suite at Rocky Mountain Lodge you just may get these in your cookie jar 😃

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 2 Hours and 20 Minutes
Cook Time: 12 Minutes
Total Time: 2 Hours and 32 Minutes
Servings: About 24 cookies


  • 2 cups flour
  • 2/3 cup finely ground almonds
  • ¼ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1 cup (2 sticks) butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • ½ tsp. vanilla extract
  • ½ cup seedless jam
  • Confectioners’ sugar (powdered sugar)


  1. In a small bowl combine flour, almonds, cinnamon & salt; set aside. In a large bowl, beat butter & sugar with electric mixer until light and fluffy. Add egg & vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough into 2 pieces; press into small disks, about 1” thick. Wrap separately in plastic wrap & refrigerate 2 hours or until firm enough to roll.

  2. Preheat oven to 350°. On floured surface, roll out one disc of dough 1/8” thick (keep remaining dough chilled). Cut half of the dough using the round cutter with insert; cut an equal number of rounds using the cutter w/out the insert. Transfer to parchment paper lined baking sheet. Dough scraps can be chilled for at least 30 minutes and re-rolled.

  3. Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners’ sugar; gently sandwich cookies together.

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