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In a large bowl, beat the butter and sugar together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add in the orange zest, orange juice and vanilla, and beat for a few seconds to incorporate. Add the egg and beat for 1 minute more.
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Add the ground almonds and flour and pinch of salt and use a spatula to mix the dough together until smooth.
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Divide the dough in half and chill the dough for 30-60 mins.
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Working with one half at a time, put the dough between two large sheets of wax/parchment paper. Use a rolling pin to roll out the dough, turning it over frequently so that the paper doesn’t cut into it, until it is about 1/4-inch thick. Repeat with the second dough.
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Preheat the oven to 375° F.
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Peel off the top sheet of waxed paper from one piece of dough and, using a 2-inch round cookie cutter, cut out as many cookies as you can and transfer the rounds to parchment lined baking sheets.
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Repeat with the other dough. Take a smaller (heart or any shape) cookie cutter and cut out the centres of each cookie. Place those cut out cookies on a parchment lined baking sheet too and bake the cookies for 11 to 13 minutes, or until the cookies are lightly golden and firm to the touch. Transfer the cookies to a rack to cool to room temperature.
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Dust the cookie tray with heart cut out cookies with confectioner sugar.
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Take a teaspoon of maple frosting and spread over the there baking sheet with the full circle cookies.
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Now sandwich the cookies together with a maple frosted circular bottom cookie and top it with a heart cut, sugar dusted top cookie.
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Re-roll the scrape and bake, frost, dust the same way and enjoy! :)