Description
Tender almond-flour cutout sandwiches with small windows of seedless raspberry jam.
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1 cup Finely ground almond flour
- 1/2 teaspoon Fine salt
- 1/2 teaspoon Ground cinnamon
- 3/4 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 egg Large egg
- 1 teaspoon Vanilla extract
- 3/4 cup Seedless raspberry jam
- 2 tablespoons Powdered sugar for top cookies
Instructions
- Whisk 2 1/4 cups flour, 1 cup almond flour, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Beat 3/4 cup softened butter with 3/4 cup granulated sugar until combined and lighter. Beat in 1 egg and 1 teaspoon vanilla, then mix in dry ingredients just to form a dough.
- Divide dough into two flattened disks, cover and refrigerate at least 60 minutes. Heat oven to 350 F (175 C) near the end of chilling; line two sheets.
- Roll one disk at a time to roughly 1/8 inch on a lightly floured surface. Cut 2-inch rounds; make a small window in half of all rounds. Re-roll scraps sparingly and chill soft cutouts before baking. Aim for about 24 solid bottoms and 24 window tops.
- Bake in batches, about 9–12 minutes per sheet, until set and just pale golden at edges, rotating as needed. Transfer to racks and cool completely, at least 20 minutes in the working plan.
- Dust the window tops with 2 tablespoons powdered sugar. Spread approximately 1 1/2 teaspoons of the 3/4 cup seedless raspberry jam on each bottom, leaving a small border. Place a dusted window top over each. Let jam settle before packing into a single layer or separating with parchment.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 80 minutes, included in the total.
Working estimate: 45 minutes mixing/rolling/assembly, at least 60 minutes dough chill, approximately 25 minutes across baking batches, at least 20 minutes cooling before filling. Actual cutter and oven capacity need testing.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 80 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: One of approximately 24 sandwich cookies from about 48 cutout rounds; actual yield depends on cutter and scraps