Chewy Almond Raspberry Cookies
Chewy almond cookies filled with raspberry jam.
- 7 ounces almond paste recipe below, or use store-bought (1 tube)
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 large egg whites
- 2 ½-3 cups sliced almonds
- Powdered sugar
- ⅓ cup seedless raspberry jam
- 1 ¾ cup almonds
- 1 ½ cup powdered sugar
- 1 large egg white
- 1 teaspoon almond extract
- ¼ teaspoon salt
To make the cookies:
Preheat oven to 350°F and line 2 sheet pans with parchment paper. Place the sliced almonds in a third unlined sheet pan and set aside.
In a food processor, pulse together the almond paste, sugar, cinnamon, and egg whites until smooth. Spoon into a pastry bag fitted with a medium plain tip and pipe into 2 inch strips onto the almonds in the sheet pan. Use your hand to cover the tops of each with more almonds.
Use a small offset spatula and carefully move each cookie strip onto the lined sheet pans (The dough is soft and sticky, so be gentle. If it gets smooshed too much, just smooth it back out. The almonds are great at covering up imperfections).
Bake until lightly golden brown, about 12 minutes. Let cool on the pan for a few minutes and then transfer to a wire rack to cool completely. Once cooled, sprinkle with powdered sugar and sandwich together with the strawberry jam.
To make the almond paste:
Note: If you can't find seedless jam, warm regular jam over low heat in a saucepan over the stove, and strain it through a mesh sieve. Return it to it's jar or container.
Adapted from Bon Appetit, December 2010
Calories: 240kcal, Carbohydrates: 28g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Sodium: 33mg, Potassium: 189mg, Fiber: 3g, Sugar: 22g, Vitamin C: 1mg, Calcium: 72mg, Iron: 1mg