For the spelt eyes, put all the ingredients in a bowl or on a work surface and knead quickly with your hands to form a shortcrust dough (do not knead too long, dough becomes burnt by hand heat and loses its binding).
Let rest for two hours in the refrigerator, wrapped in plastic wrap, before processing.
Preheat oven to 170° C hot air.
Roll out the dough on a work surface sprinkled with flour. Cut out round cookies, cut a small hole in half of the discs.
Place the cookies on a baking sheet lined with parchment paper and bake for about 12 minutes.
Spread half of the cookies with jam. Sprinkle the perforated slices with powdered sugar and stick them on the jam-coated ones.