1. Preheat the oven to 375°F (no convection). 2. In a large mixing bowl, combine the egg, 4 tablespoons of sugar, a pinch of salt, and 0.5 teaspoon of vanilla extract. Mix with a fork or whisk. 3. Melt the butter. (You can substitute vegetable oil if preferred.) 4. Add the melted butter and cottage cheese to the egg mixture. Mix with a whisk or fork. If the cottage cheese is coarse, you can blend it with an immersion blender. 5. Peel the apple if you like (optional). Cut the apple into small cubes and immediately fold it into the batter so the apples don’t darken. 6. Grate the zest of one lemon directly into the batter (only the yellow layer; avoid the white pith as it is bitter). Squeeze the lemon juice into the batter as well. Mix everything together. 7. Add the flour and baking powder. Knead the dough. 8. Line a baking sheet with parchment paper. 9. Divide the dough into 16 portions. Roll each portion into a ball. Roll each ball in sugar and place on the baking sheet. 10. Bake on the middle rack for 20–25 minutes. SERVING IDEAS: - Serve warm with a cup of black tea, chamomile, or a cinnamon latte. - Dust lightly with powdered sugar right before serving for a soft, snowy finish. - Pair with a small dish of honey or maple syrup for dipping. - Offer a side of vanilla yogurt. - Arrange the cookies on a wooden board with citrus slices and a few sprigs of mint. - Create a “tea-time trio” with these cookies, a few dark chocolate squares, and dried apricots.

   Note: The butter must be at room temperature! 1. Heat a skillet and toast the almond flour until golden. Transfer to a bowl and let it cool completely. 2. In a large bowl: sift the powdered sugar, add the pieces of butter, and mix with a mixer just until the ingredients come together. Do not whip — simply mix until smooth. 3. Add the egg and half of the almond flour. Mix on low speed until combined. 4. Add the remaining almond flour, the flour, and the salt. Quickly knead the dough with the mixer just until everything is incorporated. If the mixer struggles, knead by hand — but work quickly so the dough doesn’t warm up from your hands. Do not knead for too long, or the dough will lose its tenderness and crumbly texture. 5. Flatten the dough into a disk, wrap it in parchment, and refrigerate for 20–30 minutes. 6. Transfer the dough onto a sheet of parchment paper, cover with a second sheet, and roll it out with a rolling pin from the center outward, flipping the dough with the paper and smoothing out any creases (lift the top sheet, smooth it, and place it back). Roll the dough to about 0.5 cm thick. If the dough becomes sticky while rolling, chill it again before continuing. Do not let the dough warm up. 7. Place the dough on a baking sheet directly in the parchment and refrigerate for 1 hour. 8. Separate the dough from the parchment on both sides. Working very quickly so it doesn’t warm up, cut out the cookies: one solid piece, the next with a hole in the center, alternating as you go. Arrange the cookies on a parchment‑lined baking sheet and return them to the refrigerator. 9. Preheat the oven to 365°F (185°C). Bake on the middle rack for 10–12 minutes, until the edges are golden. Cool on a wire rack. 10. Dust the tops of the cookies with holes with powdered sugar. 11. Spoon the jam into a piping bag. Pipe a little jam onto the solid cookie (the bottom), cover with the top cookie, and gently press. Assemble all the cookies this way. SERVING IDEAS: - Serve with black tea, Earl Grey, or a floral herbal blend. - Gift‑Ready Cookie Box: add a small jar of the same jam used in the filling.