Recipe Details
Ingredients
-
1 ¼cupsunsalted butter, softened
-
⅔cupwhite sugar
-
2cupssifted all purpose flour
-
1 ¾cupsground almonds
-
⅛teaspoonground cinnamon
-
5tablespoonsraspberry jam, or as needed
-
1/4cupconfectioners’ sugar for decoration, or as needed
Cooking Directions
-
Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
-
Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
-
Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
-
Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 1/2-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
-
Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
-
Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
-
Bake cookies in the preheated oven until light brown, 10 to 15 minutes. Remove from the oven and transfer to a wire rack to cool for 20 minutes.
-
Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
-
Sift confectioners’ sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories442 | |
% Daily Value * | |
Total Fat 30g |
38% |
Saturated Fat 13g |
65% |
Cholesterol 51mg |
17% |
Sodium 3mg |
0% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 3g |
11% |
Total Sugars 20g |
|
Protein 7g |
14% |
Calcium 61mg |
5% |
Iron 2mg |
11% |
Potassium 179mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved