Instructions:

1. Using a stand mixer with a paddle attachment, whip until smooth:
• 1 ¹/₄ cup butter, unsalted , room temperature
2. Add and whisk until light and creamy:
• ³/₄ cup granulated sugar
3. In a coffee grinder blend until a fine powder:
• ¹/₂ cup almond slivers
4. In a separate bowl, whisk ground almonds with:
• 2 ¹/₃ cup all-purpose flour
• ¹/₂ tsp cinnamon, ground
• ¹/₄ tsp nutmeg, ground
5. Remove the bowl from the mixer. Using a rubber spatula, mix dry ingredients into butter mixture until fully incorporated.
6. Lay 3 large pieces of parchment paper in a single layer on a flat surface.
7. Sprinkle each with a light coating of flour.
8. Place 1/3 of the batter on each piece of waxed paper.
9. Coat dough with a light layer of flour, and fold the parchment paper over the dough.
10. Place two of the dough packages in the refrigerator while you roll out the other.
11. Because the dough has a lot of butter, it is a softer dough to work with. You can roll the batter over a floured surface or between two sheets of parchment paper.
12. Preheat the oven to 350º F.
13. To make the cookie bottoms, using a rolling pin, roll out your dough to 1/8-inch thickness, without any creases or cracks. Cut as many 1 1/2-inch hearts (or rounds).
14. Place on baking sheet lined with parchment paper and bake until they are lightly brown, 12 to 15 minutes.
15. Let cookies rest in the baking sheet for one minute, then using a spatula, place onto a cooling rack to cool completely.
16. To make the cookie tops, cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline.
17. Using a microwave or the stove with a small non-stick saucepan, bring to a simmer:
• 1 cup strawberry jam
18. Remove from the heat to cool slightly as well.
19. Spoon about 1/4 to 1/2 teaspoon strawberry jam onto each cookie bottom.
20. Dust cookie tops, if you choose, with:
• ¹/₂ cup powdered sugar
21. Gently press each cookie top over each cookie bottom.