1 cup all-purpose flour
1 cup sliced or slivered almonds, lightly toasted (or 4 ounces almond meal)
6 tablespoons sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
1 tablespoon cold water
1 cold large egg yolk
1/2 cup Biscoff spread
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoons, room temperature
1/2 teaspoon salt
1 1/4 cups confectioners' sugar
1 tablespoon milk or more as needed
- Cookies: Put the flour, almonds, sugar, cinnamon and salt in a food processor and pulse until the almonds are ground. Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is worked in and the mixture looks like moist crumbs.
- Lightly beat the cold water into the egg yolk and, pulsing the machine, add the yolk in 3 additions. Using long pulses, process until the dough forms clumps and curds.
- Turn the dough onto the counter, divide in half, gather each piece into a ball and shape into a disk.
- Working with one piece of the dough at a time, roll the dough between pieces of parchment paper to a thickness of 1/8 inch. Slide the parchment-sandwiched dough onto a baking sheet and freeze for at least 1 hour or refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cut 2-inch circles into the chilled dough and evenly space on baking sheets. Bake the cookies for 11-13 minutes or until lightly browned on the bottom and top. Transfer to wire racks to cool completely.
- Filling: In the bowl of a stand mixer with the paddle attachment, beat the Biscoff, butter and salt until smooth, about 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar. Add milk and continue beating until smooth and desired consistency is reached.
- Turn half of the cookies bottom-side up and spread with filling. Sandwich with the other half of the cookies, bottom-side in and top side up.