Almond Raspberry Cookies
Prep time
Cook time
Total time
I love Jammy Dodgers and I love almond cookies. Why shouldn't they live together in one happy cookie? Now they can. Tangy raspberry burst with smooth and rich almonds all in a happy sandwich cookie of love.
Recipe type: Cookie
Cuisine: Yummy
Serves: 20
Dry ingredients
  • 2½ C. unbleached, all purpose flour
  • ½ C. almond meal (finely ground almonds)
  • 1½ tsp. baking powder
  • ½ tsp. salt
Wet ingredients
  • 2 sticks unsalted butter
  • 1 C. sugar
  • 1 Egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • ¾ C. raspberry preserves
  • 1 Tbsp. meringue powder
  1. Preheat oven to 350 degrees
  2. In a large bowl, sift together the flour, salt, almond meal, and baking powder. Set aside.
  3. In a second large bowl, cream together the butter and sugar until light and fluffy. About 10 minutes
  4. Add egg, vanilla and almond extract, mix until well combined and the sugar is no longer gritty.
  5. Gradually add in flour mixture, mix well. Dough may be a little dry.
  6. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes.
  7. On a lightly floured surface, roll to ⅛" thick. Use 3" circular cookie cutter (or whatever tickles your pickle).
  8. Make 40 circles. Use a cake decorating tip and cut holes into the center of 20 of the circles.
  9. Place cookies on parchment lined cookie sheet. Bake for 7 minutes. DO NOT over bake! Cookies should still look slightly moist when you take them out of the oven.
  10. Let cookies rest on cookie sheet for 10 minutes to continue baking and firm up. Move to wire rack to finish cooling.
Filling and assembly
  1. In a small bowl mix together raspberry preserves and meringue powder
  2. Spread a layer of filling on bottom of the whole cookies.
  3. Top with the hole in the center cookies
Recipe by Embrace the cheese! at