PREPARATION
Mix the flour, salt, baking powder and ground almonds on a worktop and stack into a heap. Press a hollow into the middle of the heap. Put the butter, flower honey, sugar, vanilla sugar and egg into the hollow. Starting in the middle, work all these ingredients together into a smooth dough. Wrap the pastry in cling film and chill for 1-2 hours. Divide the dough into portions and roll out as thinly as possible with a little flour. Use two identically shaped cookie cutters (one with a hole in the middle) to cut out cookies (always cut out the same number with/without a hole). Line a baking sheet with baking paper, place the cookies on it and bake in the middle of an oven preheated to 200 °C for 10-12 minutes until the cookies are golden brown. Sprinkle the cookies with a hole with a thick layer of sugar while they are still warm. Spread the cookies without a hole with raspberry honey or apple jelly with honey. Press the two halves together. Once they are cold, store the cookies in a tin with a lid and keep in a cool place.