Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

Almond and Raspberry Sandwich Cookies

1/13/2011

5 Comments

 
Picture

      Wow... isn't this a beautiful cookie?  And what's really great is that it's also a great-tasting cookie; and how could it not be?  Toasted almonds and sweet raspberry jam... heaven!  Since there was virtually no baking in my kitchen this past holiday season, I have been making up for lost time.  I found this recipe in a recent Bon Appetit magazine and thought it looked too good to wait until the next Christmas season to mix up and bake. 



Picture


Picture
   
      As you can see, I heavily coated my almond batter "fingers" with the sliced nuts.  You can certainly go lighter in your coverage, but if you like almonds... go for it!

Picture
       
             Substitute another flavor of fruit jam if you so desire.  Apricot would be delicious, too!

Picture

       These cookies are crisp to begin with, but after a day or two they become chewy and unbelievably good!


Picture

                  Almond and Raspberry Sandwich Cookies
                                     adapted from Bon Appetit | December 2010

Makes about 20 sandwich cookies
• 1 1/2 cups sliced almonds *
• 1 7-ounce tube almond paste, cut or broken into pieces
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup egg whites (about 2 large)
• Raspberry jam (seedless, or not)

1.  Position 1 rack in the top third and 1 rack in bottom third of oven; preheat to 350˚F.  Line 2 large baking sheets with parchment.  Place almonds in center of a third (unlined) rimmed baking sheet, forming a 1/4-inch-thick layer.
2.  Finely grind almond paste, 1 cup sugar, and cinnamon in a food processor.  Add egg whites; process until well blended.  Transfer dough to a large resealable plastic bag.  Press dough down into 1 corner of bag, and using scissors, snip off opposite corner, leaving 1/2-inch opening.  Working in batches, squeeze dough from bag in 2 1/2-inch strips atop almonds on sheet.  Sprinkle some of the loose almonds over the strips; carefully roll strips in almonds to coat lightly.  Carefully transfer cookies to the parchment-lined baking sheets, spacing apart.
3.  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.
4.  The recipe calls for simmering jam in a heavy, small saucepan over medium heat until jam is bubbling and thick, about 30 seconds, and the cooling.  I totally skipped this step.  It's your call.
5.  Spread jam over bottom of 1 cookie.  Top with second cookie, bottom side down.  Transfer cookie sandwich to plate.  Repeat with remaining cookies and jam.  Can be made 3 weeks ahead.  Store airtight in freezer.  Bring to room temperature before serving.
* I used quite a lot more sliced almonds than called for in the recipe (maybe 3 cups), which calls for the strips of dough to be covered with and rolled in.  Mine were pretty heavily coated, but I like it that way!

 
TAKE a LOOK:





5 Comments
Margo link
1/13/2011 11:44:45 pm

A friend just passed on the December Bon Appetit to me last night. This recipe called me, and now it's REALLY calling me. Thanks!

Reply
Tom | Tall Clover Farm link
1/20/2011 07:57:03 am

So far the best cookie of 2011, no contest.

Reply
Lucy link
1/21/2011 08:43:50 pm

I love this cookie idea! I can never resist almond bakes and this idea is something I've not seen before. Delicious.

Reply
Kathleen link
2/6/2011 05:03:28 am

Wow, just found your site, and love it. JUST love it. Can NOT wait to try this. I adore almonds. Keep up the amazing work. Beautiful. Kathleen

Reply
Eileen
2/6/2011 06:40:04 am

Kathleen- Thanks! Hope you visit LivingTastefully often!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris