Chewy Almond-Raspberry Sandwich Cookies
Delicate almond cookies coated in sliced almonds and sandwiched with sweet raspberry jam. These elegant sandwich cookies feature a chewy almond paste dough and make a perfect treat for special occasions.
Ingredients
- •1½ cups sliced almonds
- •7 ounces almond paste
- •1 cup sugar
- •½ teaspoon ground cinnamon
- •¼ cup egg whites
- •½ cup powdered sugar
- •⅓ cup seedless raspberry jam
- •ingredient info
Cooking Instructions
- 1.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment. Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer.
5 min
- 2.
Finely grind almond paste, 1 cup sugar, and cinnamon in processor. Add egg whites; process until well blended. Transfer dough to large resealable plastic bag. Press dough down into 1 corner of bag. Using scissors, snip off corner, leaving 1/2-inch opening. Working in batches, squeeze dough from bag in 2 1/2-inch-long strips atop almonds on sheet. Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky). Transfer cookies to prepared baking sheets, spacing apart.
15 min
- 3.
Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes. Let cookies stand on sheets 5 minutes; transfer to rack. Sift powdered sugar over cookies.
17 min
- 4.
Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
5 min
- 5.
Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie. Top with second cookie, bottom side down. Transfer sandwich to plate. Repeat with remaining cookies and jam. DO AHEAD: can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
15 min