Description
Delicious and festive sandwich cookies made with buttery dough and filled with raspberry jam.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup almond flour (or finely ground almonds)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1 cup raspberry jam (seedless or with seeds)
- Powdered sugar for dusting
Instructions
- Cream the butter and sugar together until fluffy and lighter in color.
- Add the egg yolk and vanilla, then mix again.
- Stir together flour, almond flour, salt, and cinnamon in a separate bowl.
- Add the dry ingredients to the butter mixture and mix until no dry flour remains.
- Shape the dough into a flat disk, wrap, and chill for 1 to 2 hours.
- Roll the dough to about 1/8 inch thick and cut out rounds.
- Cut small shapes in the center of half the rounds to make tops.
- Bake at 350°F for 9 to 11 minutes until edges turn golden.
- Dust the tops with powdered sugar, then spread jam on each bottom cookie and sandwich with the tops.
- Let sit for a bit to set before serving.
Notes
Chill the dough before rolling to avoid spreading. Use a thick jam for the best results.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg