Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 2/3 cup finely chopped almonds

  3. 1/3 cup sugar

  4. 1/2 cup cold butter

  5. 1/2 cup raspberry jam FROSTING:

  6. 1 ounce unsweetened chocolate, melted and cooled

  7. 1/3 cup confectioners' sugar

  8. 2 tablespoons butter, softened Slivered almonds

Instructions Jump to Ingredients ↑

  1. In a bowl, combine flour, chopped almonds and sugar. Cut in butter until mixture resembles coarse crumbs. Form into a ball; cover and refrigerate for 1 hour. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread 1/2 teaspoon jam on half of the cookies; top with another cookie. For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds. Yield: 20 sandwich cookies.


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