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In a food processor add the flour,salt, and butter pulse to mix or if making by hand rub the dry ingredients with the butter until it resembles bread crumbs.
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Add in castor sugar, almond meal, vanilla pollen, and eggs. Knead the dough into a ball.
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Cover with plastic wrap and put in the fridge for about half an hour to an hour.
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Preheat the oven to 356°F (180°C).
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Roll out on a floured surface and cut into circles, then use a smaller cutter to make a hole in the center.
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Bake for about 18 minutes or till golden brown.
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Let cool, and set cookies into pairs. Fill one half with desired filling, and cover with the other half.
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Keep in a sealed cookie jar, for up to 5 days.