These Raspberry Almond Sandwich Cookies are simply delightful! With sweet raspberry jam nestled between two almond-flavored cookie halves, they are perfect for a tasty treat anytime.
Who wouldn’t smile biting into these yummy cookies? They are fun to make, and the sweet and nutty combo is hard to resist. I like to share them with friends, or maybe just keep them all to myself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a fluffy texture in these cookies. If you’re in a pinch, you can use margarine, although I recommend sticking with butter for the best flavor.
Granulated Sugar: This gives sweetness and helps the cookies to crisp up a bit. You could substitute with coconut sugar or a sugar-free alternative like erythritol if you want a healthier option.
Almond Extract: This provides a lovely nutty flavor. If you’re allergic to nuts, you can use vanilla extract instead for a different yet tasty twist.
All-Purpose Flour & Almond Flour: These create the perfect cookie texture. You can replace the almond flour with more all-purpose flour if necessary, but you’ll lose that beautiful almond taste.
Raspberry Jam: Fresh or store-bought jam works great here. If raspberries aren’t available, try strawberry or apricot jam for a change!
How Do You Get the Perfect Cookie Texture?
Achieving a tender cookie starts with the creaming process. Make sure your butter is really softened to room temperature. This helps to incorporate air into the butter, leading to a fluffy dough. Here’s how to do it:
- Beat the butter and sugar together until it’s light and creamy, this usually takes about 3-5 minutes.
- Don’t overmix once you add the dry ingredients. Mix just until you see no more flour; overmixing can make your cookies tough!
- When rolling the cookie balls, keep them uniform in size for even baking. Press them down gently for that classic sandwich shape.
- Allow cooling on the baking sheet to set up the texture before transferring to a wire rack.
Following these steps will help you get that perfect balance of crisp edges and a soft, buttery center. Happy baking!
How to Make Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar, plus extra for coating
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour (finely ground almonds)
- 1/4 teaspoon salt
- For the Filling:
- 1 cup raspberry jam (seeded if preferred)
- 1/4 cup sliced almonds (optional, for garnish)
How Much Time Will You Need?
This delicious recipe will take approximately 20 minutes to prep and about 15 minutes to bake, plus cooling time. Altogether, you can whip up these wonderful cookies in about 45 minutes, making them a fun and quick treat to enjoy or share!
Step-by-Step Instructions:
1. Prepare Your Baking Environment:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 3/4 cup of granulated sugar using a hand mixer or a wooden spoon. Beat until the mixture is light and fluffy, which should take around 3-5 minutes. This step is important for a nice, soft cookie texture!
3. Add Egg and Almond Extract:
Next, beat in the egg and the pure almond extract until well combined, making sure everything is smoothly mixed. The almond extract gives these cookies their lovely flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. This will ensure that the dry ingredients are evenly combined before adding to the wet mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture. Mix just until combined to form a soft dough—be careful not to overmix, as we want to keep that tender texture!
6. Shape the Cookies:
Roll the dough into small balls about 1 inch in diameter. Roll each ball in granulated sugar for a charming sweet touch. Place them on the prepared baking sheets about 2 inches apart.
7. Flatten the Dough Balls:
Gently flatten each dough ball with the bottom of a glass or the palm of your hand until they’re about 1/4 inch thick. This gives them a lovely sandwich shape!
8. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Once baked, remove them from the oven and allow them to cool completely on the baking sheets.
9. Assemble the Sandwiches:
Once the cookies are completely cooled, pair them up by size. Take one cookie and spread about 1 teaspoon of raspberry jam onto the flat side, then place the matching cookie on top to form a sandwich.
10. Garnish & Serve:
If you like, you can press a few sliced almonds into the jam of each sandwich for a lovely garnish! Serve these cookies right away or store them in an airtight container at room temperature for up to 3 days.
Enjoy these tender, buttery almond cookies with a delicious raspberry jam filling — they are sure to bring a smile to anyone’s face!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is traditional, you can use any flavor you like, such as strawberry, apricot, or even a mixed berry jam. Just make sure it’s a flavor you enjoy as it will be the star of the sandwich!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you plan on keeping them longer, you can freeze the assembled cookies for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. When ready to bake, take it out, let it sit at room temperature for about 15 minutes, then proceed with shaping and baking as per the recipe!
What If I Don’t Have Almond Flour?
If you don’t have almond flour on hand, you can simply replace it with more all-purpose flour. However, keep in mind that you’ll lose some of the almond flavor, so consider adding a bit more almond extract if you’d like to retain that nutty essence!
