Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/3 cups slivered almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2/3 cups sugar
- 1/2 cup unsalted butter, room temp
- 1 large egg
- 2 teaspoons dark rum
- 1/4 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam or your preferred jam
- Powdered sugar (for dusting)
Instructions
- In a large bowl combine flour, almonds, cinnamon, and sea salt. Set aside.
- Using an electric mixer at medium speed, beat sugar and butter in a large bowl until fluffy. Add egg; beat until well blended. Beat in rum and vanilla. Reduce speed to low; and add dry ingredients. Beat dough just enough to blend, and gently knead if necessary to form a ball.
- Divide dough in half. Place each half between sheets of parchment paper and flatten into a disk. Chill dough in paper until very firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.
- Working with 1 dough disk at a time, roll out on a floured work surface until 1/8 inches thick. Cut out cookies using about a 2-inch cookie cutter and transfer them to baking sheets. Repeat with the remaining dough. Then, using a smaller cookie cutter, about ½-inch, cut out the cent of half the cookies.
- Place the cookie trays in the oven and cook for about 10-12 minutes until they are dry and firm to touch. Cookies will firm up as they cool, so it is important to be precise about this.
- Arrange whole cookies flat side up. Spoon 1 teaspoon of jam in the center of each, dabbing slightly to spread. Arrange cookies with cutouts flat side down and dust each sandwich cookie with powdered sugar.
- Enjoy and be sure to store in an airtight container at room temp.
Notes
Adapted from Dorie Greenspan for Bon Appetit
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
