Instructions: Preheat oven to 350 degrees. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined.

Place dough in a pastry bag fitted with a star tip with a 1/2-inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool.

While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectioners sugar, and heavy cream, and stir until combined and smooth.

When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container.

This recipe yields 36.

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