Recipes

Chewy Almond-Raspberry Sandwich Cookies

1 Mins read
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Introduction

Embark on a delightful journey with our Chewy Almond-Raspberry Sandwich Cookies, the perfect fusion of crunchy almond and tangy raspberry that promises to tantalize your taste buds. This recipe captures the essence of classic sandwich cookies but elevates them with an irresistible combination of natural ingredients for a wholesome treat.

Tips for this Recipe

For optimal results, ensure that your almond paste is at room temperature before incorporating it. This will help achieve the perfect consistency needed for forming sandwich cookies. Additionally, consider toasting the sliced almonds lightly in a pan beforehand to bring out their rich nuttiness.

Why You Will Love This Recipe

This Chewy Almond-Raspberry Sandwich Cookie recipe is more than just a dessert; it’s an experience. The harmonious blend of almond and raspberry, combined with the satisfying chewiness, creates a cookie that satisfies both your sweet cravings and nutritional balance. It’s easy to love for its simplicity, elegance in flavor, and undeniable charm.

Ingredients

  • 1 1/2 cups sliced almonds
  • 1 7-ounce tube almond paste, lightly crumbled
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup egg whites (about 2 large)
  • Powdered sugar
  • 1/3 cup seedless raspberry jam

Adviced Equipment

  • Biscuit Rolling Pin / Dough Flatteners
  • Oven Thermometer
  • Parchment Paper Sheets

History of the Recipe

The Chewy Almond-Raspberry Sandwich Cookie is an ingenious modern twist on traditional sandwich cookies. While almond and raspberry flavors have been cherished separately for centuries, combining them into one cookie speaks to the creative evolution in confectionery. The inclusion of almond paste pays homage to European pastry techniques that value texture and depth of flavor.

Fun Facts about This Recipe

Did you know? Almonds are one of the oldest nuts cultivated for human consumption, dating back over 4,000 years. The almond paste used in this recipe has its roots in ancient Europe where it was often sweetened and preserved to extend shelf life.

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Chewy Almond-Raspberry Sandwich Cookies

Chewy Almond-Raspberry Sandwich Cookies

amanda

Equipment

  • Biscuit Rolling Pin / Dough Flatteners - Ideal for evenly flattening dough balls before baking, ensuring uniform thickness across all cookies.

  • Oven Thermometer - To ensure accurate oven temperature for perfect baking results, avoiding over or underbaking cookies.

  • Parchment Paper Sheets - For easy cookie release and even baking, use parchment paper in the baking sheets.

Ingredients

  • 1 1/2 cups sliced almonds

  • 1 7-ounce tube almond paste, lightly crumbled

  • 1 cup sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup egg whites (about 2 large)

  • Powdered sugar

  • 1/3 cup seedless raspberry jam

  • Ingredient info: Tubes of almond paste are available in the baking aisle of most supermarkets and at specialty foods stores.

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
5

Instruction 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.
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