These Raspberry Almond Sandwich Cookies are a sweet treat you won’t forget! With a tasty almond cookie hugging a delicious raspberry jam, they are simply delightful.
Every bite feels like a hug for your taste buds! I love pairing them with a cup of tea for that perfect afternoon pick-me-up. Enjoying these cookies is always a joy!
Key Ingredients & Substitutions
Almond Flour: This flour adds a lovely nutty flavor. If you need a substitute, you can use ground walnuts or hazelnuts, but keep in mind it will change the taste slightly. Using a mix of all-purpose and almond flour gives great texture!
Butter: Unsalted butter is best for controlling the sweetness. If you’re looking for a dairy-free option, use coconut oil or a vegan butter alternative. Just ensure it’s softened for easy mixing.
Raspberry Jam: For a fruitier flavor, feel free to switch it up! Strawberry or apricot jam can also work nicely. If you make your own jam, that’s even better!
Egg: If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This can help bind the cookies together!
How Do You Get the Perfect Cookie Texture?
The key to making these cookies just right is all about the mixing and baking time. First, make sure you don’t over-mix the dough once you add the dry ingredients. Over-mixing can lead to tough cookies.
- After rolling the dough balls, rolling them in sugar adds a nice texture and sweetness to the outside.
- Keep an eye on them in the oven; take them out once the edges turn light golden. They will continue to firm up as they cool.
Finally, let the cookies cool completely before filling. This helps avoid any melting or oozing of the jam or chocolate!
How to Make Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the Filling:
- 1/2 cup raspberry jam (seedless or your preference)
- 1/4 cup white chocolate, melted (optional for a layer under the jam)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and about 12 minutes for baking, plus additional time for cooling. With such minimal effort, you’ll have a delightful treat ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, all-purpose flour, granulated sugar, and salt until well combined.
3. Cream the Butter and Mix in the Wet Ingredients:
In a large bowl, beat the softened butter using a hand mixer or a sturdy spoon until creamy. Add in the egg, almond extract, and vanilla extract. Mix until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until a thick dough forms. Make sure not to over-mix!
5. Form the Cookie Dough Balls:
Roll the dough into small balls, about 1 tablespoon each. Roll each ball in extra granulated sugar to coat, then place them on the prepared baking sheet. Make sure to space them about 2 inches apart.
6. Flatten the Cookie Balls:
Gently flatten each ball with the palm of your hand or the bottom of a glass to create disks.
7. Bake the Cookies:
Bake the cookies for 10-12 minutes or until the edges are lightly golden. Keep an eye on them; you don’t want to overbake!
8. Cool the Cookies:
Remove the cookies from the oven and let them cool completely on a wire rack. This step is important so they can firm up before filling.
9. Prepare the Filling:
If you’re using white chocolate, spread a thin layer on the flat side of half the cookies once they are cooled.
10. Add the Raspberry Jam:
On the other half of the cookies, spread about a tablespoon of raspberry jam. Feel free to adjust the amount to your taste!
11. Assemble the Sandwich Cookies:
Carefully sandwich the cookies together, placing the jam side down onto the chocolate side (if using) or directly on another cookie.
12. Let Set and Enjoy!
Allow the assembled cookies to set for a little while before serving. Now, you’re ready to enjoy your delicious Raspberry Almond Sandwich Cookies with a nice cup of tea or coffee!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is delicious, you can easily substitute it with other flavors like strawberry, apricot, or even blackberry. Just make sure whichever jam you choose is thick enough to hold up between the cookies.
Can I Make These Cookies Gluten-Free?
Yes, you can! To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is one that works well for baking, as it can affect the texture of the cookies.
What Should I Do If the Dough is Too Sticky?
If your dough seems too sticky, try chilling it in the refrigerator for about 30 minutes. Chilling helps firm up the butter and makes it easier to roll and shape the cookies. Alternatively, you can sprinkle a bit of flour on your hands and work surface when shaping the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze the assembled cookies for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
