Soviet-Style Jam Pastry

Preheat the oven to 200°C (400°F).

Take the butter out of the fridge and let it soften.

Add the eggs, stevia, salt, baking soda, vinegar, almond flour, and xanthan gum to the butter.

Knead the dough by hand until smooth. Let it rest for 30 minutes.

Make the jam: blend the mandarins in a blender.

Add the pectin, stevia, lemon juice, and cinnamon to the mandarin puree. Stir well.

Place the mixture on the stove. Bring to a boil, simmer for 5 minutes, stirring constantly. Let it cool.

Roll out the dough between two sheets of parchment paper into a 31x31 cm square.

Bake for 12 minutes until golden brown.

Let cool, trim the edges. Divide into 12 equal portions.

Spoon the jam onto each piece and spread evenly.

Stack the pastries using three layers each.