These Raspberry Almond Sandwich Cookies are a sweet treat that combines almond flavor with a delicious raspberry filling. They’re perfect for sharing or enjoying on your own!
Making these cookies is fun and easy! I love how the sweet jam and soft almond cookies come together to make a lovely snack anytime. Plus, they look so pretty on a plate! 🍪
Key Ingredients & Substitutions
Almond Flour: This adds a lovely nutty flavor. If you can’t find almond flour, finely ground blanched almonds work well as a substitute. You could also use all-purpose flour for a gluten-free option if you’re okay with a slightly different texture.
Butter: Unsalted butter lets you control the salt level in these cookies. If you’re vegan or dairy-free, use coconut oil or a plant-based butter alternative. I personally prefer the rich flavor of real butter for the best taste.
Raspberry Jam: You can swap raspberry jam for any berry jam like blackberry or strawberry if you prefer. Homemade jam can also add a personal touch. I love using seedless jam for a smoother texture in the filling!
Almond Extract: It gives a distinct flavor that pairs beautifully with raspberry. If you don’t have any, vanilla extract is a reasonable substitute, though it will change the flavor slightly.
How Do I Achieve the Perfect Cookie Texture?
To get the ideal texture for your sandwich cookies, follow these simple steps when mixing the dough:
- Make sure your butter is at room temperature for easy mixing and a fluffy texture.
- When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Don’t skip the flattening step! Pressing down the dough balls helps them spread evenly while baking, giving you that nice rounded shape.
- Cool cookies on wire racks completely before adding filling, to prevent the cream cheese from melting.
These little details will help you bake cookies that are soft, tender, and simply delicious!
Raspberry Almond Sandwich Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the Filling:
- 1/2 cup raspberry jam (seedless or with seeds depending on preference)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar (for frosting and dusting)
- 1 teaspoon lemon juice (optional, for cream cheese filling)
Time Estimate:
This delightful cookie recipe takes about 20 minutes of prep time and 10-12 minutes of baking time. Allow an additional 30 minutes for the cookies to cool completely before assembling. So, in total, you’re looking at roughly one hour to enjoy these sweet treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). This step is key to ensure your cookies bake evenly. Line two baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This will help ensure all the dry ingredients are evenly combined.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and 1/2 cup granulated sugar. Beat until the mixture is light and fluffy, which should take about 3-4 minutes. This is important for achieving a soft texture in your cookies!
4. Add Eggs and Extracts:
Add the large egg, almond extract, and vanilla extract to the butter mixture. Mix everything together until just combined, ensuring all the wet ingredients are beautifully blended.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix, as this could lead to tougher cookies!
6. Shape the Cookies:
Roll the dough into 1-inch balls. Coat each ball in granulated sugar before placing them on your prepared baking sheets, leaving about 2 inches between each ball.
7. Flatten and Bake:
Gently press down each ball with the bottom of a glass or your palm to flatten them into circles. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are lightly golden. Once baked, allow them to cool completely on wire racks.
8. Prepare the Cream Cheese Filling:
While the cookies are cooling, grab a bowl and prepare the cream cheese filling. Beat together the softened cream cheese, powdered sugar, and lemon juice (if using) until smooth and creamy.
9. Assemble the Cookies:
Once the cookies are cool, take one cookie and spread about a teaspoon of the cream cheese filling on its flat side. Then, spoon about a teaspoon of raspberry jam over the cream cheese layer. Top with another cookie, pressing gently to spread the filling evenly.
10. Dust for Elegance:
To add a lovely touch, dust the assembled sandwich cookies with powdered sugar before serving. This gives them a pretty finish and extra sweetness!
11. Storage:
Store your delicious Raspberry Almond Sandwich Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Enjoy these delicate and flavorful cookies with a cup of tea or coffee! They are sure to be a hit with family and friends!
Can I Use a Different Jam?
Absolutely! While raspberry jam pairs beautifully with almond, you can use any fruit jam you like, such as strawberry, blueberry, or apricot. Just make sure it complements the almond flavor!
How Do I Make These Cookies Vegan?
To make vegan Raspberry Almond Sandwich Cookies, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water). Use vegan butter instead of regular butter and ensure your cream cheese is plant-based as well.
Can I Store These Cookies in the Freezer?
Yes, you can freeze the cookies! Freeze the assembled sandwich cookies in an airtight container for up to 2 months. To enjoy, allow them to thaw in the fridge or at room temperature before serving.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle. Additionally, you can sprinkle a little extra flour on your surface when rolling the dough into balls.
