Description
Delicious raspberry almond sandwich cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/4 cups all-purpose flour
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup raspberry jam (seedless preferred)
- Powdered sugar for dusting
Instructions
-
Cream butter & sugar: Beat butter and sugar until light and fluffy. Add egg, vanilla, and almond extract.
-
Combine dry ingredients: In another bowl, whisk flour, almond flour, salt, and cinnamon.
-
Mix: Add dry ingredients to wet ingredients and form a soft dough. Chill 1 hour.
-
Roll & cut: Roll dough to 1/8–1/4 inch thick. Cut out round cookies; cut a small “window” in half of them.
-
Bake: Place cookies on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes. Cool completely.
-
Fill: Spread raspberry jam on the solid cookies.
-
Finish: Dust the windowed cookies with powdered sugar and place on top to form sandwiches.
Notes
- For best results, chill the dough before rolling.
- Feel free to experiment with different jam flavors!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg