Raspberry Sandwich Cookies - Kraft Recipes Top
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Raspberry Sandwich Cookies

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Make It

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  • 1. Place the branched almonds and 3 tablespoons of the flour in a food processor, blender, or nut grinder and process until finely ground. Set aside.
  • 2. With an electric mixer, cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla. Add the ground almonds and remaining flour and mix well to form a dough. Gather into a ball, wrap in wax paper, and refrigerate for at least 1 hour.
  • 3. Preheat oven to 320 degrees F. Line 2 cookie sheets with wax paper.
  • 4. Divide the dough into 4 equal parts. Working with one section of the dough at a time, roll out to a thickness of 1/8 inch on a lightly floured surface. With a 2 1/2-inch fluted pastry cutter, stamp out circles. Gather the dough scraps, roll out, and stamp out more circles. Repeat with the remaining dough.
  • 5. With the small end of a piping tip, or with a 3/4-inch cutter, stamp out the centers from half the circles. Place dough rings and circles 1/2 inch apart on the prepared sheets.
  • 6. Whisk the egg white with the salt until just frothy. Chop the slivered almonds. Brush only the cookie rings with the egg white, and then sprinkle over the almonds. Bake until very lightly browned, 12-15 minutes. Let cool for few minutes in the sheets before transferring to a rack.
  • 7. In a saucepan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over the cookie circles and sandwich together with the rings. Store in an airtight container with sheets of wax paper between the layers.

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