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Raspberry Almond Sandwich Cookies

Melt-in-Your-Mouth Raspberry Almond Sandwich Cookies

Delight in the perfect balance of sweet-tart raspberry jam and nutty almond cookies with these Raspberry Almond Sandwich Cookies.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings: 12 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 170 g Unsalted Butter Creates a rich, tender texture; make sure it's slightly softened for best blending.
  • 225 g Granulated Sugar Adds just the right sweetness while helping achieve light, tender cookies.
  • 1 large Egg Acts as a binder, providing crucial structure; weighing eggs ensures you're consistent.
  • 1 Egg Yolk Enhances moisture and rich flavor in the cookie.
  • 1 tsp Vanilla Extract Infuses a lovely warmth; choose pure vanilla for the best taste.
  • 1/4 tsp Almond Emulsion Delivers a robust almond flavor without any alcohol.
  • 260 g All-Purpose Flour Provides the crucial structure necessary for cookie integrity.
  • 112 g Almond Flour Adds to a tender crumb; great gluten-free option.
  • 3/4 tsp Salt Balances the sweetness and enhances the overall flavors.
  • 1/8 tsp Baking Soda Helps with browning and gives the cookies some delightful rise.
For the Filling
  • Raspberry Jam Opt for high-quality jam for superior flavor.

Equipment

  • stand mixer
  • Cookie cutter
  • Parchment Paper
  • Baking sheets

Method
 

Instructions
  1. In a stand mixer, cream the softened butter and granulated sugar on medium-low speed for about 1 minute until light and fluffy.
  2. Incorporate the egg, egg yolk, vanilla extract, and almond emulsion. Mix until all ingredients are just combined.
  3. Sift the all-purpose flour, almond flour, salt, and baking soda together and gradually mix into your wet ingredients until incorporated.
  4. Roll the dough between two sheets of parchment paper to a thickness of 1/4 to 1/8 inch. Chill in the refrigerator for about 60 minutes.
  5. Preheat your oven to 375°F (190°C). Cut out circles using a cookie cutter and chill again for 10 minutes.
  6. Place the cookie rounds on parchment-lined baking sheets and bake for 8–11 minutes or until the edges are golden brown.
  7. Allow your cookies to cool completely. Spread raspberry jam on one cookie and sandwich with another.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 75mgPotassium: 30mgSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

For an optional touch, dust with powdered sugar before serving.

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