This traditional filled spice cookie is ubiquitous throughout Russia, appearing both on grocery store shelves and emerging from home ovens. Crisp on the outside with a sweet jam filling, these are reminiscent of miniature pastries but much easier to make. For a classic presentation, serve pryaniki with hot tea.
To make the dough: Beat the butter and honey, then beat in the egg. Stir in the baking soda, salt, spices, and almond flour, mixing well. Add the all-purpose flour gradually, enough to make a soft dough. Wrap the dough and chill in the refrigerator for 1 hour.
Preheat the oven to 350°F, and line two baking sheets with parchment.
On a floured surface, roll the dough 1/8" thick. Cut out rounds with a 2 1/2" cookie cutter. Place a generous teaspoon of jam on half the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, then crimping them with a fork. Place on the prepared baking sheet.
Bake for 15 to 18 minutes, until just barely colored at the edges. Remove from the oven and cool on a rack.
To make the glaze: Mix together the confectioners’ sugar and lemon juice. Drizzle over the cooled cookies.
Store cool and dry in an airtight container for up to 3 weeks.
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