A Cookie from a Sunny Afternoon
I first made these cookies on a bright summer day. My granddaughter was coming to visit. I wanted something special for her.
I mixed almonds and raspberry jam. The kitchen smelled like a sweet bakery. She took one bite and her eyes got so wide. I still laugh at that. It told me I had a winner.
Why These Little Sandwiches Matter
Food is more than just eating. It is a way to show love. Making these cookies says, “I took time for you.” That matters so much.
Also, baking teaches patience. You must let the cookies cool. Then you can sandwich them. Good things come to those who wait. What is a food that makes you feel loved?
Let’s Talk About the Flavor
The almond gives a gentle, nutty crunch. The raspberry jam is sweet and a little tart. Together, they are perfect friends.
Rolling the warm cookies in sugar is the magic step. It gives them a pretty, sparkly coat. Doesn’t that smell amazing? Fun fact: The sugar coating also keeps the jam from making your fingers sticky!
A Little Tip from My Kitchen
My old food processor is my helper here. It grinds the almonds into a fine meal. This makes the cookie dough just right.
If you don’t have one, you can buy almond flour. But grinding them fresh tastes a bit better. Do you have a favorite kitchen tool you can’t live without?
The Joy of Sharing Them
These cookies are for sharing. Put them on a nice plate. Serve them with a glass of cold milk or tea.
Watching someone enjoy your food is the best reward. It creates a happy memory. That is the real recipe. What is your favorite treat to share with friends?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (10 ounces/283 grams) | |
| Slivered almonds | 1 ¼ cups | |
| Granulated sugar | ½ cup (3 ½ ounces/99 grams) plus ½ cup for coating | Divided use |
| Unsalted butter | 16 tablespoons | Cut into ½-inch pieces and chilled |
| Vanilla extract | 1 teaspoon | |
| Raspberry jam | ½ cup | For filling |
My Little Almond Raspberry Sandwich Cookies
These cookies remind me of my friend Eleanor. She always had a jar of raspberry jam on her table. One afternoon, we wanted something sweet and fancy. We mixed ground almonds into a simple dough. The smell from her oven was pure magic. We sandwiched the warm cookies with her jam. It was the best kind of kitchen accident. I still make them every February. They feel like a hug from a friend.
Now, let’s make some magic together. It’s easier than you think!
Step 1: Prep & Mix
First, get your oven ready. Move your racks to the middle spots. Heat it to 350 degrees. Line your baking sheets with parchment paper. Now, grab your food processor. Put in one cup of flour and all the slivered almonds. Let it whir until the almonds look like fine sand. Doesn’t that smell amazing? Add the rest of the flour and half a cup of sugar. Give it one more quick pulse.
Step 2: Make the Dough
Now for the good part. Drop in your cold butter pieces and the vanilla. Pulse it until a soft dough forms. It will look crumbly at first. Then it will suddenly come together. (A hard-learned tip: keep your butter cold. It makes the cookies perfectly flaky). Turn the dough onto a lightly floured counter. Roll it out nice and even, about a quarter-inch thick.
Step 3: Cut & Bake
Use a round cutter to make your circles. Place them on your baking sheets. Don’t crowd them. Bake for about 15 minutes. Switch the trays halfway through. You’ll know they’re done when the edges turn a pale gold. Let them cool on the sheet for just five minutes. Why do we let them cool a bit first? Share below!
Step 4: Assemble & Sugar
This is the fun assembly. Put your other half cup of sugar in a bowl. Working quickly, spread jam on the bottom of half the warm cookies. Top each with a plain cookie. Press gently. Now, give each little sandwich a gentle roll in the sugar. It will stick to the jam and make them sparkle. Let them cool completely. The wait is the hardest part, I know.
Cook Time: About 15 minutes per batch
Total Time: About 1 hour 30 minutes
Yield: About 18 cookie sandwiches
Category: Dessert, Cookies
Three Sweet Twists to Try
Once you master the classic, try playing dress-up. I love changing these cookies with the seasons. Here are three of my favorite ideas.
- Sunshine Lemon: Use lemon curd instead of raspberry jam. Add a little lemon zest to the dough. It’s so bright and cheerful.
- Chocolate Dream: Swap the jam for a thin layer of Nutella. Roll the finished cookies in powdered sugar. It feels very fancy.
- Winter Spice: Add a pinch of cinnamon to the dough. Use apricot or fig jam instead. It tastes like a cozy holiday.
Which one would you try first? Comment below!
Serving Them Up with Style
These cookies are stars on their own. But a little presentation makes them special. Arrange them on a vintage plate. I use my grandmother’s floral china. It makes everything taste better. For a party, stack them on a cake stand. Add a few fresh raspberries on the side. It looks so pretty.
What to drink? For a grown-up treat, a little glass of sherry is lovely. It’s nutty and sweet. For everyone, I love hot tea. A simple Earl Grey or a fruity herbal blend is perfect. The warmth and the cookie just go together.
Which would you choose tonight?
Keeping Your Cookie Sandwiches Perfect
These cookies are best enjoyed fresh. But we all have leftovers. Let them cool completely first. Then store them in a tin with wax paper between layers. They will stay crisp for three days.
You can freeze the baked cookie circles too. I pack them in a single layer. I once forgot a batch in the freezer for a month. They tasted just fine when I thawed them!
Batch cooking the dough saves time. Make the dough and roll it out. Cut your circles and freeze them on a sheet. Once frozen, pop them into a bag. You can bake a few anytime you want.
This matters because good food should never be wasted. A little planning means a sweet treat is always ready. Have you ever tried storing cookies this way? Share below!
Cookie Troubles? Here Are Easy Fixes
Is your dough too crumbly? Your butter was probably too warm. Chill the dough for 30 minutes. This helps it stick together nicely.
Do your cookies spread too much? Your oven might be too cool. Use an oven thermometer to check. I remember when my first batch spread into one big cookie! Getting the temperature right matters for perfect shape.
Is the jam leaking out? You might be using too much. Just one teaspoon is plenty. Also, let the cookies cool for five minutes before assembling. This small step makes a big difference. It keeps the sandwich neat and pretty.
Fixing small problems builds your cooking confidence. You learn what to look for next time. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The almonds help with texture.
Q: Can I make them ahead? A: Absolutely. Assemble them the day before. Store them in that tin I mentioned.
Q: What can I swap for raspberry jam? A: Any seedless jam works well. Apricot or strawberry are lovely choices.
Q: Can I double the recipe? A: You can. Just mix the dough in two batches. Your food processor will thank you.
Q: Any optional tips? A: A pinch of salt in the dough is nice. Fun fact: Almonds are actually seeds, not nuts! Which tip will you try first?
Bake a Little Joy
I hope you love making these cookies. The kitchen is my favorite place for making memories. I still make these with my grandkids.
Sharing food is sharing love. These little sandwiches are perfect for that. I would love to hear about your baking adventure.
Have you tried this recipe? Share your experience in the comments below. Tell me all about it. Happy cooking!
—Grace Ellington.
Almond Raspberry Cookie Sandwiches
Description
These buttery almond cookies are sandwiched with sweet raspberry jam and rolled in sugar for a delightful, elegant treat.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until almonds are finely ground, about 1 minute. Add ½ cup sugar and remaining 1 cup flour and process until combined. Add butter and vanilla and pulse until dough forms.
- Transfer dough to lightly floured counter and roll to ¼ inch thickness. Using 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets. Gently reroll scraps, cut into circles, and transfer to prepared sheets. Bake until edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.
- Place remaining ½ cup sugar in bowl. Working quickly, spread 1 teaspoon jam over bottom of half of warm cookies, then top with remaining cookies, pressing lightly to adhere. Gently toss cookies in sugar to coat and transfer to wire rack. Let cookies cool completely before serving.
Notes
- For best results, ensure the butter is cold and the dough is handled as little as possible to keep the cookies tender. The jam can be warmed slightly for easier spreading.