2 cups all purpose flour1 1/4 cups slivered almonds (or 1 1/2 cups sliced almonds)
1 cup sugar, divided
16 T (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
1 tsp vanilla extract
1/2 cup raspberry jam
1. Preheat oven to 350. Line baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add 1/2 cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
2. On lightly floured surface, roll dough to 1/4 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. Cool 5 minutes on sheets, then transfer to wire rack.
3. Transfer remaining sugar to bowl. Working quickly, spread 1 tsp jam on bottom half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack.
2 comments:
Do these freeze well, or do they come apart when frozen? (I live alone.)
I don't know because I didn't try to freeze them and the recipe didn't say. But a similar jam-sandwich cookie recipe I tried said if you're going to freeze them, do it before putting them together. Then thaw the cookies and spread with jam right before eating. These are really good!
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