These Raspberry Almond Sandwich Cookies are a tasty treat filled with sweet raspberry jam and almond flavor. They have a lovely crisp outside and a soft, fruity inside!
Who can resist cookies that look this cute? I love making them for friends, and they always ask for the recipe. These are perfect for a sweet snack or a fun dessert!
Key Ingredients & Substitutions
Almond Flour: This gives the cookies a lovely nutty flavor and texture. If you don’t have almond flour, you can use finely ground hazelnuts or all-purpose flour, but this will change the flavor profile slightly.
Powdered Sugar: It sweetens the cookies and adds a delicate texture. If you need a substitute, you can make your own by blending granulated sugar until it becomes powdered, but use less, as it’s sweeter.
Egg Whites: They help the cookies rise and bind everything together. If you’re vegan, consider using aquafaba (chickpea water) as a replacement in equal amounts.
Raspberry Jam: This adds a tangy sweetness. Feel free to swap it for any other fruit jam or preserves you like—strawberry or apricot work well too!
How Do You Achieve the Perfect Cookie Texture?
The secret to getting just the right texture in these cookies is in the mixing and baking. Here’s how to make sure they’re perfect:
- Beat the egg whites until you get stiff peaks; this adds lots of air to the batter.
- Gently fold the egg whites into the almond mixture. Over-mixing can deflate your batter, making the cookies flat.
- Make sure your oven is fully preheated before baking to get that nice rise.
- Check your cookies at the 15-minute mark. They’re done when they’re golden only at the edges. Too much baking can dry them out.
Once baked, let them cool completely before assembling. This prevents the jam from making the cookies soggy!
Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
- 1 cup almond flour (finely ground almonds)
- 1/3 cup powdered sugar, plus extra for dusting
- 2 large egg whites
- 1/4 tsp almond extract
- 1/8 tsp salt
- 3/4 cup raspberry jam (seeded if preferred)
- Optional: fresh raspberries for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 15 minutes for baking, and you should allow the cookies to cool completely before assembling them. So, you’re looking at about 30-45 minutes of active time, plus some cooling. It’s a fun project that’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
First, preheat your oven to 325°F (163°C). In a large mixing bowl, sift together the almond flour and powdered sugar until combined. This ensures there are no lumps and everything is nice and smooth!
2. Beat the Egg Whites:
In a separate clean and dry bowl, use an electric mixer to beat the egg whites and salt together until stiff peaks form. This means when you lift the beaters from the mixture, the peaks should stand upright and not droop. This step is important for giving the cookies their light texture!
3. Combine the Ingredients:
Next, gently fold the beaten egg whites and almond extract into the almond flour mixture. Be careful during this step! You want to keep the air bubbles in the egg whites, so fold gently with a spatula until everything is just combined.
4. Pipe the Cookies:
Now, line a baking sheet with parchment paper. Transfer your cookie batter to a piping bag fitted with a plain round tip. Pipe small, 1.5-inch diameter rounds onto the sheet, making sure to space them about 1 inch apart.
5. Bake:
Get those cookies in the oven! Bake for about 15 minutes, or until the edges are just starting to turn golden. Keep an eye on them to avoid over baking!
6. Cool:
Once baked, remove the cookies from the oven and let them cool completely on the baking sheet. This is key, as moving them too soon can cause breakage.
7. Assemble the Cookies:
After cooling, it’s time for the fun part! Spread a generous teaspoon of raspberry jam onto the flat side of one cookie, and then sandwich it with another cookie. Press gently to evenly spread the jam.
8. Dust with Powdered Sugar:
For a lovely finishing touch, lightly dust the tops of the assembled cookies with powdered sugar. It adds a charming look and extra sweetness!
9. Serve and Enjoy:
These cookies are best served slightly chilled or at room temperature. Store them in an airtight container for up to 3 days, but I bet they won’t last that long! Enjoy your delightful raspberry almond sandwiches with a cup of tea or coffee!
Can I Substitute Almond Flour with Another Type of Flour?
Yes, you can use finely ground hazelnut flour or even all-purpose flour for a different flavor. However, keep in mind that it will change the resulting taste and texture of the cookies slightly.
What if My Egg Whites Don’t Reach Stiff Peaks?
If your egg whites don’t reach stiff peaks, they may not provide enough structure for the cookies. Make sure the bowl and beaters are completely clean and dry, and avoid any fat in the egg whites. If they still don’t whip up, you can try adding a pinch of cream of tartar to help stabilize them.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them for up to a week. Just be aware that the jam may make the cookies a bit softer.
Can I Use Different Flavors of Jam?
Absolutely! While raspberry is a classic choice, you can substitute it with any jam or preserves you like, such as strawberry or apricot. Just ensure it’s spreadable for easy assembly!