Sandwich cookies recipe with fresh raspberries and almond shortcrust pastry. These cookies are very easy to make and very tasty, delicate, and crunchy. The fresh raspberries give the sandwich cookies an incredible sweetness and freshness. You can use any type of fruit you like, but I assure you that raspberries are exceptional. I made this sandwich cookies recipe for Christmas, but they are also great to enjoy with a good hot tea. I’m sure you will also fall in love with the delicate mix of flavors in these cookies. But now let’s see what we need and how to make the sandwich cookies recipe.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
SANDWICH COOKIES WITH ALMOND SHORTCRUST PASTRY HERE’S WHAT WE NEED TO MAKE THEM
- 1.8 oz blanched almonds
- 1.6 cups all-purpose flour
- 0.4 cups powdered sugar
- 6.3 tbsp cold butter
- 1 egg
- grated lemon zest
- 1 pinch salt
- 5.3 oz fresh raspberries
- 0.3 cups sugar
- 1 tbsp lemon juice
- 1 cup powdered sugar
- lemon juice (as needed to dissolve the sugar)
Steps
LET’S MAKE THE SANDWICH COOKIES
To make the sandwich cookies, first, you need to prepare the filling. In a small pan, put the raspberries, sugar, and lemon juice, cook until the raspberries are well dissolved, which will take a few minutes, and then let cool.
Meanwhile, prepare the almond shortcrust pastry. Pour the flour, sugar, and ground almonds into a bowl and add the butter in pieces and start crumbling everything with a mixer or by hand. Once crumbled, add the egg and lemon zest, knead quickly, form a nice dough, cover it with plastic wrap, and let it rest in the refrigerator for 20 minutes.
Divide the dough in half, roll out one half on a sheet of parchment paper into a rectangular shape, spread the raspberry filling on top leaving the edges free. Roll out the other half of the dough again on parchment paper and cover the base, seal the edges well, and bake at 350°F for about 20 minutes. Remove from the oven and let cool.
Now prepare the glaze. Pour the powdered sugar into a bowl and add a few drops of lemon juice at a time and mix until it reaches a thick consistency and then cover the entire shortcrust rectangle. Wait for the glaze to solidify a bit, then trim the edges well, cut the shortcrust in half lengthwise and make many triangles. Enjoy your sandwich cookies.
