Chewy Almond-Raspberry Sandwich Cookies
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F
2
Line 2 large baking sheets with parchment
3
Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer
4
Finely grind almond paste, 1 cup sugar, and cinnamon in processor
5
Add egg whites; process until well blended
6
Transfer dough to large resealable plastic bag
7
Press dough down into 1 corner of bag
8
Using scissors, snip off corner, leaving 1/2-inch opening
9
Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet
10
Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky)
11
Transfer cookies to prepared baking sheets, spacing apart
12
Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes
13
Let cookies stand on sheets 5 minutes; transfer to rack
14
Sift powdered sugar over cookies
15
Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds
16
Cool
17
Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie
18
Top with second cookie, bottom side down
19
Transfer sandwich to plate
20
Repeat with remaining cookies and jam
21
DO AHEAD: can be made 3 weeks ahead
22
Store airtight in freezer
23
Bring to room temperature before serving
24
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F
25
Line 2 large baking sheets with parchment
26
Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer
27
Finely grind almond paste, 1 cup sugar, and cinnamon in processor
28
Add egg whites; process until well blended
29
Transfer dough to large resealable plastic bag
30
Press dough down into 1 corner of bag
31
Using scissors, snip off corner, leaving 1/2-inch opening
32
Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet
33
Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky)
34
Transfer cookies to prepared baking sheets, spacing apart
35
Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes
36
Let cookies stand on sheets 5 minutes; transfer to rack
37
Sift powdered sugar over cookies
38
Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds
39
Cool
40
Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie
41
Top with second cookie, bottom side down
42
Transfer sandwich to plate
43
Repeat with remaining cookies and jam
44
DO AHEAD: can be made 3 weeks ahead
45
Store airtight in freezer
46
Bring to room temperature before serving