Chewy Almond Raspberry Sandwich Cookies

mmm... holiday cookies make me happy :)

I LOVE gingersnaps, chocolate chip, oatmeal raison, pfeffernusse, chocolate chip, crinkles, biscotti, molasses, and so many more!

I stumbled across this cookie in the December issue of Bon Appétit.

Chewy Almond Raspberry Sandwich Cookies - oh yeah you got my attention.

Think amaretto turned cookie.  Think amazing.

Now I warn you, if you are an amaretto fan, I am 99% sure you will not like these cookies.

But if during the Holiday season you find yourself sipping amaretto on the rocks after dinner then this is your cookie!

This cookie only has a handful of ingredients, although is a tad difficult.  Rolling the cookie mixture into the sliced almonds was not easy.  I hope you have better luck than me:)

These cookies are messy so be sure to serve with a napkin and amaretto on the rocks!

 Grind almond paste, sugar, and cinnamon...

 Until it looks like this!

 Add egg whites and process until the mixture is well blended

 Transfer to a large ziploc bag and cut a 1/2" slot in one corner.

You have now made your own pastry bag!

Place sliced almonds in a large dish and squeeze almond mixture into 2 1/2" to 3" long strips.

Roll strips in the almonds to cover all sides.  Press to adhere almonds.

 Transfer to a baking dish lined with parchment paper.

Sprinkle cookies with powdered sugar!

 Coat bottom of one cookie with warmed jam.  Top with another cookie and now you have your own delicious sandwich cookie!

Enjoy:)



Chewy Almond Raspberry Sandwich Cookies
adapted (only slightly) from Bon Appétit December 2010

Ingredients:
2 Cups Sliced Almonds (I needed more sliced almonds then 1 1/2 cups that the original recipe called for)
1 7 oz Tube of Almond Paste (you can find this in the baking aisle)
1 cup Sugar
1/2 tsp Cinnamon
1/4 Cup Egg Whites (2 Eggs)
Powdered Sugar
1/3 Cup Very Good Raspberry Jam (I bought jam with seeds because thats the way I like my jam, but the original recipe called for seedless)

Directions:
Preheat oven to 375˚F.  Rearrange racks, so one rack is located in the top 1/3 and the other rack is located in the bottom 1/3.

Line two large baking sheets with parchment paper.
Process almond paste, sugar, and cinnamon until well blended.  Add egg whites and process until smooth.  Transfer mixture into a large Ziploc bag and press mixture into one corner.   Cut 1/2" slot at the corner to make your own pastry bag.

Place sliced almond on a third unlined baking sheets.

Squeeze mixture out of bag into 2 1/2" to 3" long strips.

Roll strips into almonds and press to adhere.  Transfer to lined baking sheets.  Bake for 12 - 14 minutes until golden.  Let cookies cool on rack for about 5 minutes.  Sift powdered sugar on top of cookies.

Warm jam over stove for about a minutes until the jam starts to bubble.  Spread the bottom of one cookie with about 1/2 tsp of jam.  Top with another cookie.

Serve.