From the kitchen of Jaime Barkwell
500 g flour (4 c)
250 g brown sugar (1 c + 2 Tbsp packed)
1/4 tsp salt
400 g butter (3 1/2 sticks or 1 3/4 c)
Refrigerate at least 30 min, but not overnight.
Add flour if dough is too sticky.
Roll dough on a floured surface.
Cut into circles using a glass.
Place circles on cookie sheet.
Add a spoonful of almond filling (canned) to each circle.
Top with another circle of dough.
Seal cookie together by pressing a fork into sides- all around each cookie.
Top each cookie with an almond slice.
Whisk an egg.
Brush each cookie top with egg wash.
Bake @ 350 for 22-30 mins