Combine the dry ingredients for the dough in a mixing bowl: sifted flour, sugar, salt, and ground almonds.

Add the vegan butter and rub it in using your fingertips until it resembles fine crumbs.

Add vanilla extract and 1 tablespoon of soy milk. Mix with a silicone spatula, then start kneading it into a soft dough. Add more soy milk as needed.

Shape the dough into a ball and wrap it with cling film. Refrigerate for at least an hour.

Preheat the oven to 350°F (180°C).

Remove half of the cookie dough from the fridge. Flour a clean surface and roll out the dough with a pin until it’s ⅛ inch / 3 mm thick.

Cut out the cookie bottoms (circles) and place the cutouts on a baking tray lined with parchment paper. Any leftover dough cuttings can be gathered and rolled out again to cut out more cookies!

If the dough becomes too sticky to handle, place it in the freezer for a few minutes, then continue.

Bake the cookies for 10-15 minutes in the preheated oven until slightly brown around the edges. Once they are done, let them cool completely on the tray.

Get the remaining half of the cookie dough from the fridge and cut out the cookie tops: first, make the circle, then add the little shape in the middle with a smaller cookie cutter. We used stars!

Place them on another tray and bake for 10-15 minutes. Let them also cool completely on the tray.

Dust the top halves of the cookies with icing sugar.

Place a small amount of jam in the center of the bottom half of the cookies.

Sandwich them together gently by placing the dusted tops onto the jam-containing bottoms. Press ever so slightly!

Enjoy them with the whole family.