Raspberry Almond Cookies
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
Prep time:
Cook time:
Total time:
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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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Help: Cookie Hints and Tips, Blanching Almonds
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.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:
- In a food processor, pulse the almonds and flour until nuts are finely ground. Set aside.
- 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.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- 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.)
- 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:
- 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.