Almond Raspberry Sandwich Cookies
A nutty flavor with freshness from raspberry jam sounds like a good combo!
Equipment
- 1 Rolling Pin
- 1 Cookie cutter
- 1 Parchment paper sheet
- 1 Cookie tray
Ingredients
Cookie Dough
- 3 cups all-purpose flour (380 grams)
- 1 cup softened butter (225 grams)
- ½ cup granulated sugar (100 grams)
- a pinch of salt
- 1 cup almond flour (≈120 gams)
- 3 tsp baking powder (≈12 grams) That’s one package.
- 2 tsp vanilla extract
- ½ cup almond butter (≈100 grams)
Raspberry Filling
- ½ cup raspberry jam (≈100 grams)
Instructions
Making the Dough
- Combine all dry ingredients: flour, ground almonds, sugar, baking powder, and a pinch of salt.
- Melt butter and almond butter, then add them to the dry-ingredient blend, followed by a splash of vanilla. Mix it on low with dough attachments first, then speed up until the dough is formed.
- I like to knead it by hand close to an end to feel the texture. Be free to add some more butter than it’s written in the recipe, as some types of flour soak up more liquid. The dough should have a play-dough-like texture. Soft but not sticky, spreadable but not elastic.
- Swathe it in plastic foil and leave it in the fridge for an hour for easier spreading.
Spreading Out
- Cover the surface with flour and spread out the dough thinly, like gingerbread cookies. To ease yourself, separate the dough into smaller balls, 4 or 6, as they will be simpler to thin.
- Take the mold and press it to the dough and gently remove it from the counter using a knife.
- Put the parchment paper over the cookie tray, but don’t grease it at all. Arrange the cookies leaving about half an inch between them. They won’t change the size much, so that’s enough.
Baking
- They are ready for baking immediately. Preheat the oven to 350° F (≈180° C) and leave them in for 10-15 minutes, depending on how strong your oven is. If you want them crispier as I do, wait till they are brown on the edges, or remove them as soon as they are golden on top.
Filling
- Wait for the cookies to chill, for about 10 minutes. Take about half of a teaspoon of jam and spread it on one cookie, then cover it with another.
- Dust them generously with confectioner sugar.
Notes
You can keep the cookies at room temperature for 10 days, a month in the fridge, and 4 months in the freezer.
Nutrition
Serving: 1cookieCalories: 151kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 80mgPotassium: 44mgFiber: 1gSugar: 6gVitamin A: 162IUVitamin C: 0.4mgCalcium: 43mgIron: 1mg