Tender almond cookies sandwich (Printable Version)

Buttery almond cookies filled with raspberry jam and topped with a delicate lattice for festive occasions.

# What You Need:

→ Dry Ingredients

01 - 2 cups (8.8 oz) all-purpose flour
02 - 1 cup (3.5 oz) finely ground blanched almonds (almond flour)
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup (6 oz) unsalted butter, softened
06 - 2/3 cup (2.8 oz) powdered sugar
07 - 1 large egg yolk
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon grated lemon zest

→ Filling & Finishing

10 - 3/4 cup (7.9 oz) seedless raspberry jam
11 - 1/4 cup (1.1 oz) powdered sugar, for dusting

# Directions:

01 - Whisk together all-purpose flour, almond flour, ground cinnamon, and salt in a medium bowl. Set aside.
02 - Beat unsalted butter and powdered sugar in a large bowl until light and creamy.
03 - Add egg yolk, vanilla extract, and grated lemon zest to the butter mixture; beat until fully combined.
04 - Gradually add dry ingredients to the wet mixture, mixing gently until a dough forms.
05 - Divide dough into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to approximately 1/8 inch thickness.
08 - Using a 2-inch round or fluted cookie cutter, cut out cookie bases, placing half onto the prepared baking sheets.
09 - Use a smaller 1-inch cutter to cut centers out of remaining cookies to create lattice or windowed tops.
10 - Re-roll scraps as needed to cut additional cookies.
11 - Bake for 10 to 12 minutes until edges turn lightly golden. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
12 - Once cooled, dust the cookie tops with powdered sugar.
13 - Spread approximately 1 teaspoon of raspberry jam evenly on the flat side of each bottom cookie.
14 - Place sugared tops over jam-covered bottoms to form sandwich cookies.
15 - Rest sandwiches for at least 30 minutes before serving to allow the jam to set.

# Expert Tips:

01 -
  • The almond flour makes every bite tender and slightly nutty without ever feeling heavy or dry.
  • Those cutout windows aren't just pretty—they're the secret to revealing that gorgeous jam layer, making dessert feel like a gift you're unwrapping.
  • One batch makes 24 cookies, which means you'll actually have enough to share and enough to eat while no one's looking.
02 -
  • Room temperature butter is absolutely essential—I learned this the hard way by trying to shortcut with cold butter and ending up with dough that wouldn't come together properly.
  • Those window cutouts are more than decoration; they're proof the cookies are done and they let you see (and taste) that precious jam layer inside.
  • Patience during the resting period is real; I used to serve them immediately and the jam would squish right out, but waiting 30 minutes makes all the difference.
03 -
  • Weigh your ingredients if you have a scale; the difference between scooped and weighed flour is the difference between success and frustration.
  • Don't skip the lemon zest—it's barely noticeable as lemon but it lifts the whole flavor profile in a way people can't quite identify but absolutely appreciate.
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