Raspberry Almond Cookies
By America's Test KitchenPublished on August 12, 2013
Time
1¼ hours, plus 20 minutes cooling
Yield
Makes about 24 sandwich cookies
Ingredients
Before You Begin
If you don’t have slivered almonds on hand, 1½ cups sliced almonds can be substituted. These cookies can be stored in an airtight container at room temperature for 3 days.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add ½ cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
- On lightly floured surface, roll dough to ¼ inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
- Transfer remaining sugar to bowl. Working quickly, spread 1 teaspoon jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Time
1¼ hours, plus 20 minutes coolingYield
Makes about 24 sandwich cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
For these Raspberry Almond Cookies, we turned to the food processor. We processed the slivered almonds with flour and sugar until finely ground before adding the cold butter and the remaining ingredients. Switching and rotating the two baking sheets ensured the cookies baked evenly no matter which sheet they were on.
Before You Begin
If you don’t have slivered almonds on hand, 1½ cups sliced almonds can be substituted. These cookies can be stored in an airtight container at room temperature for 3 days.
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add ½ cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
- On lightly floured surface, roll dough to ¼ inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
- Transfer remaining sugar to bowl. Working quickly, spread 1 teaspoon jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
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