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Raspberry Almond Cookies

raspberry almond sandwich cookies

 

Ingredients

Scale
  • 170 g (12 tbs) unsalted butter, cool but slightly soft
  • 225 g granulated sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1/4 tsp almond emulsion
  • 240 g (2 cups) all-purpose flour
  • 112 g almond flour
  • 3/4 tsp salt
  • 1/8 tsp baking soda
  • Raspberry jam

Instructions

To Make the Almond Sugar Cookies

  1. Cream butter and sugar in a stand mixer on medium-low speed. Add egg, vanilla and almond emulsion, and mix thoroughly.
  2. Sift dry ingredients, add and mix on medium low.
  3. Roll dough out on a piece of wax paper the length of a half sheet pan. Be sure to flour the top of the dough so it does not stick to the rolling pin. Roll the dough to 1/8 inch thick, and no thinner! Try using a guided rolling pin if rolling the dough to the right thickness is a challenge.
  4. Place the sheet of wax paper with rolled dough on a cookie sheet and cover. Refrigerate for 60 minutes or until dough is chilled and firm.
  5. Preheat oven to 375 degrees. Remove dough from fridge and cut out 2 to 2 1/2 inch circles. Transfer no more than 9 cookies to parchment lined cookie sheets, and chill dough for 10 minutes again,
  6. Remove cookie from the fridge, and dip the tops and sides in granulated sugar. Bake for 8-10 minutes or until the edges are lightly golden brown at most. This is not a cookie that should brown much because over baking makes the almond cookies harder and crunchier.
  7. Once cookies come out of the oven, allow them to cool completely. After they have cooled, dip the tops and sides in a new bowl of sugar (that hasn’t had raw cookie dough dipped in it).
  8. Spread jam on the bottom of one cookie, top with another cookie, and gently press together. To prevent raspberry jam from running everywhere, pipe or spread the jam so that there is still a 1/4 inch border on the bottom cookie. When you press the two cookies together, the jam will almost come to the edges without spilling out.
  9. Store cookies at room temperature for up to two days, and they they need to be refrigerated after two days and up to a week.

Notes

This is a Baker Street Society original recipe.

Keywords: raspberry almond sandwich cookies