These Raspberry Almond Sandwich Cookies are a treat you won’t want to miss! They have a soft almond-flavored base filled with sweet, tart raspberry jam. Yum!
Making these cookies is so much fun, and they look lovely on a plate! I love sharing them during gatherings, and they disappear fast. Who can resist those cute little sandwiches? 😊
Key Ingredients & Substitutions
Butter: Unsalted butter adds the right creaminess and flavor. If you’re in a pinch, you can substitute it with margarine or coconut oil, but this might slightly change taste and texture.
Granulated Sugar: I use granulated sugar for its sweetness. If you want a healthier option, you can substitute half with honey or coconut sugar. Keep in mind this may affect the cookie’s texture.
Egg: The egg binds the ingredients together. For egg-free alternatives, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Almond Extract: This gives the cookies a lovely flavor. If you’re allergic to nuts or don’t have it, vanilla extract works well as a substitute, though the taste will differ.
Flour: I recommend all-purpose flour for the best texture. For gluten-free options, use a 1-for-1 gluten-free flour blend, but check for xanthan gum in the blend to help with structure.
How Do I Get Perfectly Shaped Cookies?
Getting uniform cookies makes a big difference in how they look. Follow these steps for nicely shaped cookies:
- After rolling out the dough, use a cookie cutter to cut the shapes instead of using a knife. This will give you clean edges.
- Keep the dough as cold as possible while working. If it gets too warm, refrigerate it for a few minutes to make cutting easier.
- Use a thin spatula to transfer the cookie rounds onto the baking sheet to maintain their shape.
Remember to space the cookies out on the sheet. They will spread a little while baking!
Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour (ground almonds)
- 1/4 teaspoon salt
For the Filling:
- About 3/4 cup raspberry jam or preserves (preferably seedless)
For Dusting:
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and 12 minutes to bake. Make sure to chill the dough for at least 30 minutes before rolling it out. In total, you’re looking at around 1 hour and 15 minutes before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper or silicone baking mats. This will keep your cookies from sticking!
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add Egg and Extract:
Now, beat in the egg and almond extract until everything is well combined. Make sure to scrape down the sides of the bowl as needed!
4. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, almond flour, and salt. This ensures that your dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Mix on low speed until a soft dough forms. It should be nice and smooth!
6. Chill the Dough:
Shape the dough into a ball and slightly flatten it. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling helps the cookies hold their shape.
7. Roll Out the Dough:
Once chilled, sprinkle your work surface with a little flour. Roll out the dough to about 1/4 inch (6 mm) thickness. If the dough is sticky, sprinkle a bit more flour on top.
8. Cut the Cookies:
Using a round cookie cutter (around 2 inches in diameter), cut out cookie rounds. Place them on the prepared baking sheets, making sure to leave about 1 inch of space between each cookie.
9. Sprinkle with Sugar:
Lightly sprinkle the tops of each cookie round with granulated sugar for that extra sparkle!
10. Bake:
Place the cookie sheets in the preheated oven and bake for 10-12 minutes. Keep an eye on them—you’re looking for a very light golden color on the edges.
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, carefully transfer them to wire racks to cool completely.
12. Assemble the Sandwiches:
Once the cookies have cooled down, take half of them and spread a teaspoon of raspberry jam on the bottom side. You want just enough to create a nice filling without overdoing it!
13. Top with the Other Cookie:
Now, take the remaining cookies and place them on top of the jam-covered ones to form a sandwich. Gently press down to secure the jam filling inside.
14. Dust with Powdered Sugar:
For a finishing touch, you can dust the assembled sandwich cookies lightly with powdered sugar before serving. They look beautiful!
15. Enjoy!
Now it’s time to enjoy your delicious Raspberry Almond Sandwich Cookies! Perfect with a cup of tea or coffee, and wonderful for sharing with friends and family. Bon appétit!
These cookies have a tender almond-flavored base filled with sweet-tart raspberry jam, making them perfect for afternoon treats or any gathering. Enjoy!
Can I Substitute the Almond Extract?
Yes, you can replace almond extract with vanilla extract if you prefer. The flavor will change, but it will still taste delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but they may lose some of their texture.
Can I Use Other Types of Jam?
Absolutely! While raspberry jam is lovely, you can experiment with other flavors like strawberry, apricot, or even a mix of different jams for a unique twist.
What If My Dough Is Too Sticky?
If your dough feels sticky, simply sprinkle a little more flour on the work surface while rolling it out. You can also chill the dough for a bit longer to help it firm up and make it easier to handle.
