Rhubarb Cream Sandwich Cookies

How to prepare rhubarb cream sandwich cookies

1. Beat the butter, almond flour, and sugar with a mixer until fluffy (about 4 minutes). Add the vanilla and egg and mix until combined.
2. Add the flour and mix with a fork just until the flour is absorbed into the mixture. Place the dough in a bag and flatten it with your hand into a rectangular shape. Refrigerate for 1.5 to 2 hours to firm up.
3. Remove the dough from the bag and cut into two equal pieces.
4. Place each piece between two sheets of plastic wrap and roll into thin sheets about 3 mm thick. Leave the sheets between the plastic and place them on a wooden board. Put the board with the sheets in the refrigerator for about 45 minutes to firm up again - this makes them easier to cut and the edges will be better defined.
5. Cut discs from each sheet (I used a 4 cm cutter and got 15 discs from each). For half of the discs, cut out the center with a smaller cutter (about 1.5 cm).
6. Arrange the discs on two baking sheets lined with parchment paper.
8. Bake the cookies at 180°C for 6-7 minutes. If making multiple batches, keep the waiting ones in the refrigerator so the discs don't soften.
9. Let the cookies cool completely. Line up the cookies with holes on your work surface and lightly dust with powdered sugar.
10. Take each solid cookie and spread with rhubarb cream. Place a cut-out cookie on top, pressing gently to adhere, being careful not to wipe off the powdered sugar.
11. They can be served immediately - the cookies are slightly crumbly. But if you let them sit for a few hours, they will soften, become like little cakes, and the flavors will blend better. If you prefer them firmer, store the cookies in a closed container and fill them just before serving.

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