Almond Cookie Sandwiches with Raspberry Preserves

It’s still raspberry season in New York, so take advantage of the jams and preserves at the greenmarkets: introducing my almond cookie sandwiches. It’s great with a light, herbal tea.

I need to figure out a way to make these cookies look prettier, which is why I need to buy a small muffin top pan just in case. Yes, a muffin top pan. This way, the cookies always turn out perfectly round. My dough was suppose to be frozen and rolled out like a log. I ran out of saran wrap AND parchment paper so I couldn’t roll them into perfect cylinders to cut them into perfect 2” (and 3mm thick) circles. Read the recipe after the jump!

Makes a dozen cookies, or six cookie sandwiches:

• 1/2 c. unsalted butter
• 1/2 c. granulated sugar
• 1 tsp. almond extract
• 1 tbsp. grated lemon peels
• 1 large egg yolk
• pinch of salt
• 1 c. (generously) unbleached all-purpose flour

Melt the butter and let it cool. Slowly mix in granulated sugar. Stir in the vanilla extract, egg yolk, and lemon. Add the flour and lastly, put in a pinch of salt. On a large sheet of saran wrap, lay out the dough in one even, uniform foot long line. Using saran wrap to work the dough, gradually roll the dough into a long cylinder. Refrigerate the dough for at least 5 hours. Once it’s chilled, preheat the oven to 400F. On a cutting board, cut the dough into a dozen round slices. Place the dough rounds in a greased cookie sheet. Place the sheet on the top rack and bake for about 15 minutes. Once the cookies are done baking, let them cool completely; sandwich a spoonful of raspberry preserve between the two thin cookies.

I personally prefer Heath Glen’s raspberry Chambord (yes!) preserves. Unfortunately, you can only buy them in Minnesota. I’ll just have to stick to the plain Whole Foods version for now.

©fritesandfries