Description
A delightful treat featuring buttery cookies with a burst of raspberry jam, perfect for family gatherings or indulgent moments.
Ingredients
Scale
- 1 cup blanched almond slivers
- 3/4 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1 tablespoon lemon zest
- 1 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- Powdered sugar, for dusting
- 1/2 cup raspberry jam or lemon curd
Instructions
- Preheat the oven to 350°F. Spread almond slivers on a baking sheet and toast for around 5 minutes until golden. Allow them to cool.
- Process the cooled almonds along with 1/4 cup sugar until finely ground, creating a fragrant almond meal.
- Whisk together the flour, salt, and lemon zest in a separate bowl.
- Cream the softened butter and 1/2 cup sugar in a large bowl until pale yellow and fluffy.
- Add the vanilla and egg yolks to the butter-sugar mixture, mixing until well combined.
- Stir in the ground almonds, then add the dry ingredients and mix until just combined.
- Divide the dough into two portions, flatten each into discs, and refrigerate for 10 to 15 minutes to firm up.
- Roll out the dough to about 1/8 inch thickness on a floured surface. Cut the dough into daisy shapes using cookie cutters.
- Place the cut-out cookies on a parchment-lined baking sheet and freeze them for about 5 minutes.
- Bake in the preheated oven for 12 to 16 minutes until the edges are lightly golden.
- Dust the cooled cookies with powdered sugar, spread a layer of raspberry jam or lemon curd on the whole cookies and sandwich them with the cut-out cookies.
Notes
Cookies taste even better the next day. To store, place in an airtight container. Can also freeze well.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg