Chewy Almond Raspberry Sandwich Cookies

These cookies are not for the faint of heart. If you don't have much experience baking, I would suggest finding another cookie to make. They are messy, difficult, and take forever. BUT if you enjoy a challenge or need/want to impress someone, you NEED to make these cookies :) They are perfect for the Christmas season because of the pretty red jam in the middle. Here goes nothing!

*This recipe requires the use of a food processor.

Ingredients
  • 1 1/2 cups sliced almonds
  • 1, 7-ounce tube almond paste, lightly crumbled (you can find this on the baking aisle at any supermarket)
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup egg whites (about 2 large)
  • Powdered sugar
  • 1 cup seedless raspberry jam (blackberry, strawberry or orange marmalade work just as well)
Preparation
  • 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 paper or silimats.
  • Place almonds on small baking sheet in a pile.
  • 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 21/2-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.

  • 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.

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

  • Spread 1 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.

Enjoy these delicious cookies that are unique and beautiful!

made with love,
Allison