ALMOND-RASPBERRY SANDWICH COOKIES

THIS IS MY 1,600th POST!

These are fun to make and even more fun to share, as they will bring a smile to those on the receiving end. Sprinkles are optional, but how could I think of skipping them?

ALMOND-RASPBERRY SANDWICH COOKIES
(from the Bewitching Kitchen)

for cookies:
240 grams all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
2 sticks (226 grams) unsalted butter, at room temperature
75 grams sugar
1 tablespoon agave nectar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
raspberry jam to fill the cookie sandwiches

for chocolate coating:
4 ounces bittersweet chocolate, chopped
1 teaspoons unrefined coconut oil
Sprinkles, for decorating

Heat oven to 350F. Line 2 rimmed baking sheets with parchment paper and set aside.

Whisk together the flour, salt and baking powder in a mixing bowl. Reserve. Cream the butter with the sugar in a KitchenAid type mixer with the paddle attachment in low-speed. Add the agave nectar and incorporate. Add the egg, vanilla and almond extracts and beat until light and smooth. Add the flour mixture. Beat until just combined.

Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in 2-inch lines, spaced 1-inch apart. If the dough is too stiff to pipe comfortably, protect the metal tip with a paper towel and microwave the whole bag in increments of 10 seconds, until it is soft enough to pipe, but be very careful and do not allow any of the dough to melt. It might be safer to use the microwave at 50% power. Bake until the cookies are set on top and golden around the edges, 12 to 15 minutes. Cool completely, match cookies of similar size and fill with a small amount of jam.

Melt the chocolate and coconut oil in a microwave in 15 second increments. Dip the lower part of the cookies in the chocolate letting the excess drip back into the bowl. Sprinkle with the sprinkles. Lay back on a parchment lined baking sheet and place the cookies in the refrigerator to let the chocolate fully set, which will happen quite quickly.

ENJOY!

to print the recipe, click here


Comments: Let me just reinforce what is the most important thing to consider in the recipe: if you try to squeeze the bag and it is too hard, STOP. Cover the metal tip with a paper towel and place the whole thing in the microwave, 50% power, for 10 seconds. Massage the bag, test to see if it is easier to pipe, if it isn’t do it again. Do not give yourself grievance and a sore hand. Just make sure you don’t warm the dough too much, and all will be fine. It must be easy to pipe, but still form the ridges of the open star tip.

These cookies are a little bit of work, but not too bad, and the pay-off is huge! The delicate almond flavor pairs well with the raspberry jam, and of course…. chocolate! Make it on a weekend when you are in that great Zen mode, and you will thank me later…

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