Graza

Whisk together all-purpose flour, baking powder and salt. Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, beat together powdered sugar, Sizzle, and butter. Once relatively smooth, beat in the egg and vanilla. 

Add in the almond flour and let the mixer run until no lumps of butter remain. 

With the mixer on low, beat in the all-purpose flour mixture until no streaks of flour remain. 

Divide dough in half and wrap each one in plastic wrap. Working one half at a time, roll the dough out between two sheets of parchment paper until about ¼-inch thick. Repeat with the second half of the dough. Transfer both dough sheets to a large sheet pan and chill in the fridge for 2 hours until firm (or 1 hour in the freezer). 

Preheat the oven to 350F. Remove one cookie dough sheet from the fridge. Cut shapes out with cookie cutters and transfer to a lined baking sheet. Repeat the process with dough scraps. Chill in the fridge for about 15 minutes. 

Repeat the same process with the remaining dough sheet, cutting a small hole out of the center of each cookie. 

Bake cookies for 12 minutes until the edges are slightly golden. The cookies with cut-outs take less time to bake so keep an eye on them. Let cookies cool on a wire rack. 

Whisk together powdered sugar, lemon juice, raspberry puree and Drizzle. The glaze should be runny enough to evenly coat the cookies so add a splash of water, if need be, until you reach your desired consistency. 

Dip the cooled cut-out cookies into the glaze and return to the wire rack to dry. 

Melt the chopped chocolate over a double boiler or in the microwave (in 30-second bursts, stirring in between). Warm the cream for 30 seconds in the microwave and then stir into the melted chocolate. Once combined, stir in the Drizzle and salt. 

Dollop 1-2 teaspoons of ganache onto each bottom cookie and top with the glazed cookie. Share with your loved ones and enjoy!