It has been a crazy week. With family headed out of town today after a flood (understatement) of activity, I’m thoroughly exhausted. I’m looking forward to cleaning up the kitchen, reorganizing my
designer pantry single shelf in our utility closet dedicated to baking supplies and cooking appliances, and relaxing on the patio with a pot of tea… AND SOME COOKIES!
These cookies are easy to make, and like most edibles that give me great joy, retain the capability to be made with a variety of fillings. I imagine these would taste great with any fruit jam, but I also tried a batch with a dark chocolate center. I can’t really talk about those. They were too good.
The ingredients are simple. You probably already have them in your cupboard, except a tube of almond paste which can be found in the baking aisle of most supermarkets. Do not, however, confuse almond paste with marzipan paste because the latter typically has more sugar added. Heed this warning lest you be up all night twitching from maximum sugar consumption. I speak from experience. Just saying.
Recipe from Bon Appetit
1 ½ C Sliced Almonds
1 7oz. Tube Almond Paste, lightly crumbled
1 C Sugar
½ tsp Ground Cinnamon
¼ C Egg Whites (about 2 large eggs)
Powdered Sugar for dusting
½ C Seedless Raspberry Jam
Directions: Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment. Place almonds in center of third (unlined) rimmed baking sheet, forming 1/4-inch-thick layer.
Finely grind almond paste, 1 cup sugar, and cinnamon in processor. Add egg whites; process until well blended. Transfer dough to large re-sealable plastic bag. Press dough down into 1 corner of bag. Using scissors, snip off corner, leaving 1/2-inch opening. Working in batches, squeeze dough from bag in 2 ½ inch-long strips atop almonds on sheet. Sprinkle some of loose almonds on sheet over strips; carefully roll strips in almonds to coat lightly (dough will be soft and sticky). Transfer cookies to prepared baking sheets, spacing apart.
Bake cookies until light golden brown, reversing position of sheets halfway through baking, about 12 minutes. Let cookies stand on sheets 5 minutes; transfer to rack. Sift powdered sugar over cookies.
Simmer jam in heavy small saucepan over medium heat until jam is bubbling thickly, about 30 seconds. Cool.
Spread 1/4 to 1/2 teaspoon jam over bottom of 1 cookie. Top with second cookie, bottom side down. Transfer sandwich to plate. Repeat with remaining cookies and jam.