Description
Delicate sandwich cookies filled with raspberry jam, featuring a nutty flavor and a charming cutout design.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) finely ground almonds (or walnuts)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raspberry jam or seedless preserves
- Powdered sugar for dusting
Instructions
- In a large bowl, beat the butter and sugar until light and creamy.
- Add the egg yolk and vanilla; mix until combined.
- In another bowl, whisk together the flour, ground nuts, salt, and baking powder.
- Add the dry mix to the wet mix and fold gently until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the dough to about 1/8 inch thick and cut circles.
- On half of the circles, cut a small shape from the center.
- Place cookies on the baking sheet, bake for 8–10 minutes until edges are golden.
- Cool on a rack, spread jam on whole cookies, and place cutout cookies on top; dust with powdered sugar before serving.
Notes
For a nut-free version, replace the ground nuts with extra flour. Can use different jams for variations.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg