These Raspberry Almond Sandwich Cookies are a sweet treat that combines soft almond-flavored cookies with a tangy raspberry filling. They look adorable and taste amazing!
Making these cookies is such fun! I love sharing them with friends and seeing their smiles when they bite into the raspberry goodness. Who can resist a cute cookie sandwich? 😊
Key Ingredients & Substitutions
Almond Flour: This is key for the nutty flavor and texture. If you don’t have almond flour, you can use finely ground blanched almonds or even a gluten-free all-purpose flour mix. Just keep in mind that the flavor will change with substitutions.
Sugar: The recipe calls for granulated sugar, but you can use coconut sugar or a sugar substitute like stevia if you want a lower-glycemic option. Just consider that this might slightly affect the texture of the cookies.
Egg Whites: These help bind the cookies together. If you’re looking for a vegan option, try using aquafaba (the liquid from a can of chickpeas) instead—three tablespoons will replace one egg white.
Raspberry Jam: While raspberry is delicious, you can switch it up with any berry jam you like, such as strawberry or blueberry. If you prefer homemade, that works too!
How Do I Get My Cookies to Bake Evenly?
Baking cookies evenly is important for getting that perfect cook. Here’s how to ensure your cookies bake well:
- Oven Temperature: Always preheat your oven. Check with an oven thermometer to make sure it’s accurate.
- Even Spacing: Space the dough balls about 2 inches apart. This allows air to circulate and helps them bake evenly.
- Baking Sheets: Use light-colored baking sheets to prevent over-browning. If you have dark sheets, reduce baking time.
- Watch the Time: Keep an eye on your cookies! Baking time can vary due to oven differences, so check for a light golden edge.
With these tips, your cookies are sure to turn out delicious every time!
Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
Cookie Base:
- 2 cups almond flour (finely ground)
- 3/4 cup granulated sugar (plus extra for rolling)
- 2 large egg whites
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam or preserves (seeded if preferred)
- 1/4 cup sliced almonds (toasted)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for prep and another 12-15 minutes for baking. After baking, you’ll want to let the cookies cool completely. So in total, set aside about 1 hour including cooling time before you can enjoy these treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line two baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, add the almond flour, granulated sugar, and salt. Stir it together well so that everything is evenly mixed.
3. Form the Dough:
Next, add the egg whites and almond extract to your dry ingredients. Mix them well until you have a soft dough that is slightly sticky but easy to handle.
4. Shape the Cookies:
Using a tablespoon or a cookie scoop, scoop out dough and form small balls. Roll each ball in granulated sugar for a sweet coating. Place them on the prepared baking sheets, leaving about 2 inches of space between each ball.
5. Flatten the Dough:
Gently flatten each ball with your hand or the bottom of a glass, shaping them into discs about 2 inches wide.
6. Bake the Cookies:
Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes, watching closely for them to turn a light golden brown around the edges.
7. Cool Down:
Once baked, remove the cookies from the oven and let them cool completely on the baking sheets. This is essential so they hold their shape when filled!
8. Assemble the Sandwiches:
After cooling, take half of the cookies and spread about 1 teaspoon of raspberry jam on the flat side of each one. Sprinkle sliced almonds on top of the jam, then place the matching cookie on top to create a sandwich.
9. Final Touches:
For a lovely finish, dust the tops of the cookie sandwiches with powdered sugar before serving. This adds a lovely touch!
10. Storage:
Enjoy your cookies fresh or store them in an airtight container at room temperature for up to 3 days. They make a perfect treat for tea time or as a gift for friends!
Enjoy these tender, nutty almond cookies with their sweet and tangy raspberry filling for a delightful snack!
Can I Use Different Types of Flour?
While almond flour is key for the texture and flavor, you can substitute it with finely ground blanched almonds or a gluten-free all-purpose flour if needed. Just be aware that altering the flour may change the overall taste and texture.
How Should I Store Leftover Cookies?
Store any leftover sandwich cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Just wrap each cookie individually and store in an airtight freezer bag. Thaw in the fridge before serving.
Can I Make These Cookies Without Eggs?
Absolutely! To make the recipe egg-free, you can use aquafaba, which is the liquid from canned chickpeas. Three tablespoons of aquafaba will replace the two egg whites needed in the recipe.
Can I Use Homemade Jam in This Recipe?
Yes! Homemade raspberry jam works beautifully in these cookies. Just ensure it’s thick enough to hold up in the sandwich without leaking out the sides.
