Linzer Jam Biscuits

Ingredients:
180g butter, softened
155g brown sugar
1 1/2 teaspoons baking powder
1 teaspoon lemon peel
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
2 egg yolks
1 teaspoon vanilla essence
250g plain flour
125g almond meal
raspberry and/or apricot jam
icing sugar

Method:
1. Beat the butter until creamy. Add the brown sugar, baking powder, lemon peel, cinnamon, allspice and salt.
2. Beat in the egg yolks and vanilla essence.
3. Beat in as much flour with a mixer as you can, then mix in the remaining flour with a wooden spoon.
4. Mix in the almond meal until the mixture forms a dough. Divide the dough in half, wrap in plastic wrap, then chill for 1 hour.
5. Preheat oven to 190 degrees.
6. Roll dough onto a lightly floured surface to a 3mm thickness and cut out rounds (for the bottom layer) and rounds with shapes cut out of the centre (for the top layer).
7. Bake for 6--8 minutes, or until the edges are firm and the bottoms browned.
8. Cool on a rack, then assemble by spreading a layer of jam on the bottom side of a round and then placing a decorative round (dusted with icing sugar) on top.
Note: Store the biscuits unassembled, then assemble up to a few hours before serving.