Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.

Recipe by Cooking Light December 2009

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
36 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon 25 ounces (about 1/2 cup) flour into a dry measuring cup; level with a knife. Combine 25 ounces flour and almonds in a food processor; process until finely ground. Weigh or lightly spoon remaining 25 ounces (about 1 cup plus 2 tablespoons) flour into a dry measuring cup. Combine almond mixture, remaining 25 ounces flour, baking powder, cinnamon, and salt, stirring well with a whisk.

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  • Place granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg yolks; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Turn dough out onto a sheet of plastic wrap; knead lightly 3 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour.

  • Preheat oven to 350°.

  • Roll each dough portion into a 1/8-inch thickness on a floured surface; cut with a 2-inch rectangular cookie cutter with fluted edges to form 36 cookies. Repeat procedure with remaining dough portion; use a 1-inch rectangular fluted cutter to remove centers of 36 rectangles. Arrange 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks.

  • Spread center of each whole cookie with about 1/2 teaspoon preserves. Sprinkle cutout cookies with powdered sugar. Place 1 cutout cookie on top of each whole cookie.

Nutrition Facts

96 calories; fat 5.1g; saturated fat 1.9g; mono fat 2.2g; poly fat 0.7g; protein 1.8g; carbohydrates 11.4g; fiber 0.6g; cholesterol 29mg; iron 0.5mg; sodium 25mg; calcium 18mg.
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