Raspberry Almond Cookies
 
Prep time
Cook time
Total time
 
These Raspberry Almond cookies are tender and delightful, combining a shortbread cookie, sandwiched with raspberry jam, and rolled in sugar.
Recipe type: Dessert | Sandwich Cookies
Ingredients
Dough:
  • 1¼ cups (6 ounces) slivered, or blanched whole almonds
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
Filling:
  • About ½ cup granulated sugar
  • About ½ cup raspberry jam
Instructions
Dough:
  1. In a food processor, pulse the almonds and flour until nuts are finely ground. Set aside.
  2. In a large bowl of an electric mixer, combine butter and sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add nut mixture; stir to mix.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into rounds using a 2 inch round or scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool slightly.
Filling:
  1. Place sugar in a small bowl. While cookies are still warm, spread 1 teaspoon of the raspberry jam over bottom of one cookie. Top with another cookie to make a sandwich. Roll cookie sandwich in sugar to coat all sides. Place on wire cooling rack to cool completely. Repeat with remaining cookies.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Ungreased or Parchment Lined Oven Temp: 350° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Blanching Almonds

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Recipe by at https://thebakingpan.com/recipes/cookie/raspberry-almond-cookies/