Almond cookeis are sandwiched together with raspberry jam and dusted with a coating of confectioners’ sugar. Cut into heart shapes, these biscuits or cookies are perfect for Valentine’s Day.
Ground almonds are used extensively in Irish baking. This recipe is relatively simple. Easy to make almond dough is refrigerated before rolling out and cutting into cute heart shapes.
Ingredients for Almond and Raspberry Cookie Sandwiches:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- confectioners sugar
- almond extract
- ground almonds
- cups all-purpose flour
- baking powder
- seedless raspberry jam
Directions for Almond and Raspberry Cookie Sandwiches:
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
I like to use 1 egg and milk to bind this dough, but if you prefer you can use two eggs and no milk for a softer cookie.
Ground almonds are not always readily available in American stores. Sold as almond meal, it is often only found in the specialty or organic aisles of the grocery store. I find it easier to make my own using a coffee grinder. I add slivered almonds to the grinder ⅓ of a cup at a time.
Pulse it for about 20 seconds to produce a finely ground meal.
I sift it to remove any little almond pieces that may have missed the grinder’s blades. A little under a cup of slivered almonds produces 1 cup of ground almond meal.
To make the cookie dough cream two sticks of butter together with 1 cup of confectioners’ sugar or icing sugar as we call it in Ireland.
When the butter and sugar are light and fluffy add one teaspoon of almond essence. Feel free to add an additional teaspoon if you really like the flavor of almonds.
Add one egg, mixing it into the butter and sugar mixture.
Sift the flour, baking powder and salt into a separate bowl with the ground almonds. Mix all the dry ingredients together.
Add the flour and almond mixture in thirds with one tablespoon of milk at a time. Blend together on a slow speed to form a dough. If you are using two eggs for a softer cookie, omit the milk.
A firm dough starts to form after mixing in the last third of the dry ingredients.
Use your fingers to form a round dough ball. Cover the dough with plastic wrap or parchment paper and place it in the refrigerator for a minimum of two hours. Cookie dough is best handled and rolled when cold.
When you are ready to bake your cookies, preheat the oven to 350 degrees F. Dust a flat surface for rolling with confectioners’ sugar. I like to use sugar rather than flour, since too much flour makes the cookie dough too dry. I cut the dough ball in two, then rewrap the other half and put it back in the refrigerator to keep it cold, while I get to rolling and cutting.
Roll the dough to about ⅛″ to ¼″ thickness. Using a heart shape cookie cutter cut out the shapes. My cookie cutter is 3 inches across at its widest point. This cookie dough yields between 36 to 44 heart shapes (18 t0 22 sandwiches) depending upon the thickness of your dough.
Place the cookies on a baking sheet lined with parchment paper. Cook for 10 to 12 minutes in a 350 degree F oven. Transfer to a wire tray to cool.
While the cookies are still slightly warm, spread some seedless raspberry jam on the bottom of one half of the sandwich. Squeeze two hearts together with the bottom sides facing in. It is easier to spread the jam if the cookies are still slightly warm. Seedless jam works best.
Cool the cookies completely, then place them back on a baking sheet to sprinkle with sifted confectioners’ sugar.
A light snowy dusting makes them look ever so pretty.
These jammy sandwiches are perfect for afternoon tea, or a cup of coffee.
Happy Valentine’s Day and enjoy!
Almond Heart Cookie Sandwiches
- 8 ounces butter
- 1¼ cups confectioners sugar ¼ cup for decorating
- 1 teaspoon almond extract
- 1 large egg
- 1 cup ground almonds
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons whole milk
- ½ cup raspberry jam seedless
- Cream together the butter and 1 cup of confectioners' sugar until light and fluffy.
- Beat in the almond extract and egg.
- Sift the flour, salt and baking powder in another bowl. Mix the ground almonds with the flour.
- Add one tablespoon of milk and ⅓ of the flour mixture to the creamed butter and egg. Mix thouroughly at low speed. Add the rest of the milk and flour in two more batches, mixing to form a firm dough.
- Knead the dough gently to form a disc shape. Cover with wax paper and chill for at least 2 hours.
- To bake, preheat oven to 350 degrees F.
- Cut the dough in half, leaving the second piece in the refrigerator. Dust the rolling surface with confectioners' sugar. Roll out the dough to between ⅛ and ¼ inches thick. Cut out hearts with a cookie cutter. Reroll the scraps and remaining dough to cut and bake.
- Transfer the cookies to ungreased cookie sheets. Bake for 10 to 12 minutes until the edges are turning slightly golden. Transfer to wire cooking racks when cooked.
- While the cookies are still slightly hot spread the flat bottom of half the cookies with jam. Sandwich together with an uncoated cookie, bottom-to-bottom.
- Let the cookies cool completely, then sprinkle with sifted confectioners' sugar to coat. Store in an air-tight container.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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