The short of these cookies is that they reminded me of a sandy, crumbly almost shortbread type of recipe. I really liked the dusting of confectioners' sugar on them and the raspberry jam - red seedless here, not that you can tell from the color in my photos - was delicious. The only change I made to the recipe was to use the ground almonds I had on hand. I did have some hazelnuts, and will give that a shot some time, but there was no extra time for roasting, peeling, cooling, grinding, etc. (Wow - I just felt a bit like the Little Red Hen there - no one to help me with the hazelnuts, but everyone to eat the cookies).
Alas, dear bloggy friends, this ends my quick post because it is very late and a little someone is waking up. More next time - with better planning, promise!
As always, check out the TWD blogroll for many more lovely variations on this week's recipe.