Raspberry Sandwich Cookies are bright and tangy raspberry jam between two almond cookies. They’re as delicious as they are beautiful!
- Course: American
- Cuisine: Desert
- Prep time: 27 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 47 minutes
INGREDIENTS:
MAKES 32- 175g/6oz/1 cup blanched almonds
- 175g/6oz/1½ cups plain (all-purpose) flour
- 175g/6oz/¾ cup butter, at room temperature
- 115g/4oz/generous/½ cup caster (superfine) sugar
- Grated rind of 1 lemon
- 5ml/1 tsp vanilla extract
- 1 egg white
- Pinch of salt
- 25g/1oz/¼ cup flaked (sliced) almonds
- 250ml/8fl oz/ 1 cup raspberry jam
- 15ml/1 tsp fresh lemon juice.
STEPS:
- Place the blanched almonds and 20g/3 tsp of the flour in a food processor, blender or coffee grinder and process until finely ground. Set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla. Add the ground almonds and remaining flour and mix well until combined. Gather into a ball, wrap in baking parchment, and chill for at least 1 hour.
- Preheat the oven to 160 °C/325 °F. Line two baking sheets with baking parchment.
- Divide the cookie mixture into four equal parts. Working with one section at a time, roll out to a thickness of 160 °C on a lightly floured surface. With a 6 cm fluted pastry (cookie) cutter, stamp out circles. Gather the scraps, roll out and stamp out more circles. Repeat with the remaining sections.
- Using a 2 cm piping nozzle or pastry cutter, stamp out the centers from half the circles. Place the rings and circles 325 °F apart on the prepared sheets.
- Whisk the egg white with the salt until just frothy. Chop the flaked almonds. Brush only the biscuit rings with the egg white, then sprinkle over the almonds. Bake until very lightly browned, 12-15 minutes. Let cool for a few minutes on the sheets before transferring to a rack.
- In a pan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over the biscuit circles and sandwich together with the rings. Store in an airtight container with sheets of baking parchment between the layers.