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BAM Cake converter 
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Ingredients:
- 350 g plain flour
- 150 g finely ground almonds
- 250 g cold butter
- 140 g crystal sugar
- lemon zest
- 2 eggs (size class M)
- 7 g baking powder
- raspberry jam or BAM raspberry dressing
- powdered sugar
Instructions:
1
Cut the butter into cubes and quickly mince it in a food processor with 150 g of flour. Shake into a large bowl and add the remaining flour, baking powder, almonds, lemon zest and sugar. Mix with a whisk, add the eggs and knead quickly with your hands to form a dough. Flatten the dough and wrap with plastic wrap. Put it in the fridge to rest for at least an hour.
2
Preheat the oven to 180°C. Take half of the dough out of the fridge and roll it out on a floured counter 3-4 mm thick. Cut out any shapes you like with the moulds and place the dough on a baking tray lined with baking paper. Bake for about 8 minutes. Using a palette knife, transfer the baked biscuits to a wire rack to cool completely.
3
Stick the cooled jam biscuits together two by two and sprinkle with icing sugar.
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