Raspberry Almond Sandwich Cookies
Ingredients
- 1-7 oz box Odense Almond Paste
- 3/4 cup sugar
- 1 1/2 sticks (12 tablespoons) butter, room temperature
- 1 large egg, room temperature
- 2 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-12 oz jar raspberry jam
Festive cutouts give a sneak preview of the raspberry layer between delicate almond dough.
Time
60 minutes to assemble
15 minutes to chill
10-12 minutes to bake each tray
Total Time: 1 hr., 35 minutes
15 minutes to chill
10-12 minutes to bake each tray
Total Time: 1 hr., 35 minutes
Yield
20 cookies
Directions
- Grate Almond Paste (using large hole side of box grater). With electric mixer beat Almond Paste, sugar and butter until well combined.
- Add egg. Beat on high until light and fluffy.
- Sift together the flour, cinnamon and nutmeg. Add to creamed ingredients, mixing until just combined.
- Turn dough out onto lightly floured work surface and shape into a ball. Divide equally and shape each half into a round flat disk, about 5" diameter. Wrap well in plastic and refrigerate for 15 minutes.
- Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.
- Working with one disk at a time on a lightly floured surface, roll dough to a piecrust thickness (approx. a 3/16 inch thickness). Cut circles. Using a small cookie cutter for the occasion, cut out the middle of every other circle: i.e. hearts for Valentine's Day, Christmas trees or stars for Christmas etc. Collect all scraps and center cutouts and roll again.
- Spread 1/2 teaspoon of raspberry jam on the solid circles. Top with cut out cookie circles and press edges gently together with the tips of a fork. Lay on cookie sheets. Repeat with 2nd disk.
- Bake for 10 to 12 minutes. Cookie should be pale on the tops but golden on the bottom.
- Cool on racks and store in airtight plastic containers between sheets of wax paper.